Bobby’s Recipe for Falmouth Bay Mackerel
With the Falmouth Bay mackerel a firm favourite in our restaurant, we thought it was about time to share our delicious recipe for you to try at home. So our Head Chef Bobby Southworth has provided his secret tips for the perfect mackerel dish to serve four people. This one features cold cure and hot torched mackerel, pickled radish, beets, shallots, horseradish cream.
Cure
4 boned, filleted mackerel fillets / halved
75g Sea salt
75g Caster sugar
1 tbsp toasted ground fennel seeds
1 tbsp toasted ground coriander seeds
Lemon peel
50g fresh dill
Method
- Leave fish to brine for 15-30 minutes until mackerel is firm (you can leave overnight, as this will slightly pickle the fish, which some people prefer this way)
- Dry on a cloth
- To finish, use a blowtorch to char grill the skin before serving
Horseradish cream
½ cup sour cream and double cream
½ tbsp of fresh horseradish
A pinch of salt
A pinch of pepper
Method
- Whisk all ingredients together until firm
Pickling liqueur
350ml apple cider vinegar
150ml water
120g caster sugar
2 x star anise
1 tsp pink peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
¼ tsp salt
1 radish, finely sliced
2 beetroots, small quarters or sections
2 shallots, finely sliced
Summer leaf, washed/spun
Method
- Put all the ingredients into a pan
- Bring up to the boil and make sure all sugar is dissolved
- Cut the vegetables to preference
- Pour the liqueur over the raw vegetables
- Leave to cool
- You can also put these into jars and they will keep for two to three months
How to assemble
Mix some summer salad leaf with the shallots and place in a line across the middle of the plate. Place the fish fillets neatly across the leaf, place the radish and beets alongside the fish and salad. Dress the salad and enjoy!
