Boat Trip - my fish course for Great British Menu 2017

Ingredients

4x Large mackerel fillets
Rice wine, apple vinegar
Nectarine dice
Cucumber dice
Purple radish disc
Mouli dice
Yellow carrot ribbon
Tomato seed
Tomato consommé
Caviar
Pickle gel
Tomato ketchup
Garden shoots
Garden flowers
Tomato oil
Herb oil
Rice vinegar pickle:
4 tbsp rice vinegar
4 tbsp mirin
4 tbsp water
2tbsp honey
1 granny smith apple finely sliced
Sea salt
Tomato essence:
1 kg cherry vine-ripened tomato
1/2 stick celery
1/2 small shallot
Piece of fennel bulb
1/2 small garlic clove
1 sprigs thyme
2 leaves tarragon
Handful basil
1/2 tbsp golden caster sugar
3 whole black peppercorn
2 drops Worcestershire sauce
1 drop Tabasco sauce

Method

Rice vinegar pickle:
Vinegar:
Mix all ingredients together, bring to the boil then cool. Store the vinegar in the fridge until ready for plating.
Pickle gel:
For the pickle gel, take out needed amount and thicken with ultratex until desired consistency.
Tomato essence:
chop all ingredients and put into a vacuum pouch. Once sealed macerate the bag so all ingredients are infusing. Let infuse in the fridge for several hours. Open bag and place mixture into muslin cloth and allow to gently drip through in the fridge. Store the essence in the fridge until ready for plating.
Blow torch mackerel, then slice in ½ lengthways pipe on pickle gel. Arrange on top of mackerel pickled vegetables, and garnish with micro shoots, flowers and caviar. Pour on a little tomato essence, finish with tomato oil and herb oil.

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