Cured fillet of mackerel, poached rhubarb, radish & watercress salad
This recipe is from our partners - Whiting & Hammond - www.whitingandhammond.co.uk
- Cured Mackerel: 4 large mackerel fillets
- 1/4 bunch of dill finely chopped
- 100g sea salt
- 100g caster sugar
- Zest of half a lemon
- 10 juniper berries
- Rhubarb batons & puree: 1 litre water
- 350g sugar
- 300g fresh rhubarb - washed
- Watercress & radish salad: 200g watercress
- 16 radishes
- 20ml olive oil
- Sea salt
- For the cured mackerel: Put the salt, sugar, juniper into a food processor and blitz for 3 minutes. Remove from the processor and mix in the dill and lemon zest.
Lay the mackerel fillets on a large tray and sprinkle evenly with the cure mixture. Turn the fillets over in the cure a few times to ensure they are coated all over. Wrap the whole tray in cling film and place in the fridge to cure for 1 hour and 30 minutes or until firm to touch. Once cured remove and rinse off the remaining salt with cold water and pat dry. Cut in half down the length of the fish.
- Rhubarb batons & puree: Cut the rhubarb into 3 inch batons, bring the water and sugar to the boil. Once boiled turn down to a gentle simmer, add a ¼ of the rhubarb batons into the water for aprrox. 3 minutes until just cooked with a slight firmness remove and allow to cool. Once cool, cut in half on the angle . Add the remaining batons and cook for 5-6 minutes until soft. Remove, drain off any excess liquid and place in a food blender and blend until smooth.
- Watercress & radish salad: In a bowl add the watercress and radish, gently dress with the olive oil and light sprinkle of sea salt.
- To assemble the dish: Lay 1 cut fillet on the plate, add the cut baton of rhubarb with random dots of puree, scatter the watercress and radish around the plate.