Mackerel pâtÊ with pickled cucumber
Ingredients
| 4 | fresh mackerel fillets | |
| 75 g | butter, softened and whipped | |
| 3 tbsp | 45 ml | crème fraÎche |
| 1 pinch | smoked paprika, to taste | |
| 0.5 tsp | 2.5 ml | horseradish |
| 1000 ml | fish stock | |
| 1 | cucumber, peeled and thinly sliced | |
| 600 ml | water | |
| 1 | cardamom pod | |
| 0.5 tsp | 2.5 ml | caraway seeds, toasted |
| 0.5 tsp | 2.5 ml | mustard seeds, toasted |
| 1 | bay leaf | |
| 1 sprig | fresh tarragon | |
| 50 ml | Chardonnay vinegar, or good quality white wine vinegar | |
| 2 | cloves | |
| 4 | black peppercorns | |
| 30 g | salt | |
| 100 g | sourdough bread, frozen | |
| 1 | head fennel | |
| 1 g | agar agar |
Instructions
Components: Mackerel pâtÊ, pickled cucumber, sourdough crisp, fennel jelly.
Equipment: Kilner jar, juicer.
Method:
- For the cucumber pickle, add the water to a pan and place over a medium-high heat. Add the cloves, peppercorns, caraway seeds, mustard seeds, bay leaf and tarragon. As soon as the water boils, remove from the heat and allow to cool. (600ml water, 2 cloves, 1 cardamom pod, 4 black peppercorns, 1/2 tsp caraway seeds, 1/2 tsp mustard seeds, 1 bay leaf, 1 sprig fresh tarragon, 30g salt)
- Once the mixture is cold, add the vinegar to the pan. Place the sliced cucumbers in a Kilner jar and cover with the vinegar mixture. Leave until required, the longer the better. (50ml Chardonnay vinegar, 1 cucumber)
- To poach the mackerel, place the fish stock and the mackerel fillets in a wide pan. Bring up to a simmer and cook for 3â5 minutes until just firm. Remove from the heat and leave the mackerel to cool in the stock. Once cooled, discard the fish stock and separate the flesh from the mackerel skin. (4 fresh mackerel fillets, 1000ml fish stock)
- Place the mackerel flesh in a bowl and add the butter, crème fraÎche, horseradish and paprika to taste. (75g butter, 3 tbsp crème fraÎche, 1/2 tsp horseradish, 1 pinch smoked paprika)
- Combine all of the ingredients with a fork, until the mackerel has broken up into fine strands, and season. You want the mixture to be dry enough so you can quenelle it later on â if it isn't, just add a little more crème fraĂŽche. Cover and allow to chill in the fridge.
- Preheat the oven to 150°C/gas mark 2.
- Slice the frozen sourdough to a thickness of 2mm using a sharp bread knife and cut out rings with a 8cm and 4cm pastry cutter.
- Place on a baking tray and dry in the oven for 15â20 minutes until crisp.
- To make the fennel jelly, juice the head of fennel and measure out 100ml of juice. Place the juice in a small pan with the agar and bring to the boil.
- Pour the juice onto a tray to set and place in the fridge. Once set, cut into small cubes.
- When ready to serve, quenelle the pâtÊ and serve with the pickled cucumber, pieces of fennel jelly and a bread crisp. Garnish with edible flowers and dill.