Marinated Mackerel with apple, nasturtium and radish

by Mark Birchall 

Ingredients  serves 4

Mackerel 




For the nasturtium puree





For the Lemon gel




Other ingredients


1 mackerel filleted and skinned
110g smoked water 
7g salt 
3g sugar

250g nasturtium leaves blanched.
12g Ultratex
110g grapeseed oil
60g water
30 lime juice

200g lemon juice
100g water
50g sugar
1.5g agar agar

1 granny smith apple, thinly sliced 
3 small cherry belle radishes, thinly sliced 
3 baby meat radishes, thinly sliced
100g black radish, thinly sliced 
10g small nasturtium leaves
15g small sea purslane blanched
dashi vinegar
10g lemon oil



Method


Bring the smoked water, salt and sugar to the boil, let cool then brine the mackerel fillets for 6 minutes. Pat dry then slice into small pieces.
Blend all the ingredients for the nasturtium puree together, pass through a chinois and season with salt.
Whisk all the lemon gel ingredients together in a pan and bring to the boil, pour into a container and leave to set to a firm jelly. Blend until smooth and pass through a chinois.
To finish, cut the radishes and apple into discs with a one-pound size pastry cutter. Season the mackerel with salt, dashi vinegar and lemon oil. Spoon the nasturtium puree onto the plate, sit a spoonful of the mackerel mixture on top. Dress the slices of radish and apple over the top of the mackerel with dots of lemon gel, nasturtium leaves and sea purslane. 


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