Mackerel
Remove mackerel fillets from bones and remove pin bones from centre of the fillet.
Clean & trim fillet. Place mackerel fillets
in curing solution (gin and seawater) for 1 hour
Shellfish
Remove any pieces of shell and small stones from brown shrimps (2 minutes) Wash cockles in cold running water. Heat pan and place cockles into hot pan, pour over the white wine and put lid on pan immediately. Steam cockles until all shells are open.
Remove from heat and strain, keeping liquid for the shellfish emulsion (10 minutes)
Brown Bread Tuille Roll
2 slices of think sliced brown bread through a pasta roller machine until very thin. Cut into required shape.
On a greaseproof mat, drizzle with olive oil and sea salt. Bake in oven at 180C for 7-8 minutes until golden. Remove from oven and
place tuilles over a rolling pin to set into shape (10 minutes)
Brown Shrimp Butter
In a pacojet container, place 250g butter, 100g brown shrimp, lemon juice, nutmeg, cayenne and salt. Blitz and set aside for plating (5 minutes)
Sea Herbs Check and pick sea herbs to the correct size, placing on a damp j-cloth until plating (5 minutes)
Shellfish Emulsion / Foam Strain the juices from the cockles and bring to the boil, with the white wine. Add a little double cream
and emulsifying agent. Blend with a hand blender to make a rich creamy foam. Taste and season. (5 minutes)
Oyster Leaf and Sea Water Gel Blitz the oyster leaf and seawater in a thermomix.
Strain and add required amount of ultratex to
produce a gel consistency (5 minutes)
Lemon Gel
Add ultratex to lemon juice to a gel consistency.
For the service Remove mackerel fillets from curing solution, pat dry, and char with blow torch. Garnish plates with an oyster leaf and seawater gel spiral. Arrange cockles and interleaf brown bread tuilles and sea herbs.
Place mackerel on plate. Finish with shellfish
emulsion/foam