Trim the top and tails off the mackerel fillets to make each one into a neat oblong, reserving the off cuts for the tartare. Lay in a non-reactive dish, skin side down
8 mackerel fillets
2
Preheat the water bath to 42°C
3
Mix the coriander, zest of all the fruits, sugar, salt, white pepper, star anise and peppercorns. Cover the fillets with the citrus cure for 12 minutes. Wash off and pat dry.
1 handful of coriander
1/2 lime
1/4 grapefruit
1/4 lemon
375g of sugar
375g of salt
white pepper
1 star anise
1 pinch of pink peppercorns
1/4 large orange
4
Place the mackerel flat in a vacuum bag with a tbsp olive oil and seal. Cook for 17 minutes and leave to cool
1 tbsp of olive oil
5
Skin and finely dice the off-cuts from the mackerel. Blanch the shallots lightly in boiling water. Mix the tartare of mackerel, shallots and diced cucumber and season
100g of cucumber
50g of shallots, diced
6
Mix the lemon juice, icing sugar and lemon oil and use to dress the tartare
30ml of lemon juice
100g of icing sugar
70ml of lemon infused olive oil
7
Spoon the tartare into the centre of 4 dishes and surround it with rocket cress. Lay the mackerel fillets on top and serve