Ingredients

Mackerel
2 whole mackerel or 4 mackerel fillets roughly 150grams per portion
Juice of 2 limes
½ birds eye chilli finely chopped
½ clove of garlic
Table spoon of curry oil
Maldon sea salt
Porridge
Jumbo organic Irish oats 200grams
250ml Chicken stock
½ shallot
½ clove of garlic
1 stick of celery peeled and diced
finely chopped celery and loveage leaves
lime zest
juice of ½ lime
salt & pepper to taste
knob of butter
Linseed biscuit
100 grams of linseed, pumpkin seeds
10 grams black onion seed
200 grams potato starch
600ml of water
salt & pepper to taste
Lime mayonnaise
300ml vegetable oil
100ml curry oil
100grams dry white bread
50ml water
20ml cherry vinegar
1 black lime finely grated
½ shallot
½ garlic
½ chilli
2 egg yolks
Raspberry essence
100ml white wine vinegar or ice wine vinegar (preferably)
100ml water
100ml white wine
100ml sugar
1 punnet of raspberries, bilberries or cloudberries
Garnish
micro celery leaf
chervil
sliced blue or red radish meat
cucumber diced
celery diced

Method

Mackerel
Fillet and v pin bone the mackerel
place fish flesh side up and marinate for an hour with chilli, garlic, curry oil, salt and lime juice then turn fish over gently scouring skin, blow torch skin until it pops and crackles.
Porridge
In a shallow pan fry chopped shallots and garlic with a knob of butter once soft add oats and cook for a further minute then add stock and gently simmer for a further 2 minutes until oats have absorbed stock. To finish add chopped herbs, lime zest and seasoning.
Linseed biscuit
Mix potato starch and warm water into a smooth paste add all seeds, salt and leave to rest preferably 24 hours then spread thinly on a silpat mat and bake in oven at 160 degrees for 30 minutes until it is crisp and forms a biscuit.
Mayonnaise
Soak the day old bread in water, vinegar. Fry shallots chilli and garlic with a little bit of curry oil. Add to soaked bread once bread is soft add 2 egg yolks and in a blender blitz until a smooth paste. Once smooth slowly start adding curry and veg oil to emulsify into a mayonnaise. Finish with the finely grated black lime.
Raspberry essence
Bring water wine and sugar up to the boil add berries and simmer until it is reduced by half. Pass the liquid through a fine sieve.
Garnish the dish with 2cm cubed peeled celery and peeled cucumber
peel the red radish meat and slice finely on mandaline, season with salt and a little curry oil and finely picked sprigs of chervil and micro celery.

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