Mackerel confit, cucumber tartare and lemon sherbet dressing

by Luke Holder
Return to Recipe
Print
servings4
45 minutes

Ingredients

Citrus cured mackerel

  • 4 mackerel fillets
  • 1/4 lemon, zested
  • 375g of sugar
  • 1 handful of coriander
  • 1/2 lime, zested
  • 1/4 grapefruit, zested
  • 375g of salt
  • white pepper
  • 1 tbsp of olive oil
  • 1 star anise
  • 1 pinch of pink peppercorns
  • 1/4 orange, large, zested

Cucumber tartare

  • 100g of cucumber, diced
  • 50g of shallots, diced

Lemon sherbet dressing

  • 30ml of lemon juice
  • 100g of icing sugar
  • 70ml of lemon infused olive oil

To plate

  • 4 tbsp of rocket cress

Method

1
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
  • 4 tbsp of rocket cress