cured mackerel
- 1 mackerel, filleted
- 500g salt
- 350g sugar
- 1 orange, zest
Cured mackerel, buttermilk and sea buckthorn
Neal Chainey
25th October 2024
Cured mackerel, buttermilk and sea buckthorn
60 min
Seasonal dish at FOUND in Dorchester
Ingredients
buttermilk and sea buckthorn sauce
- 100ml buttermilk
- juice of 1 lemon
- 20ml milk
- 70ml sea buckthorn juice
blistered tomato
- 5 heritage cherry tomatoes
- 2tbsp extra virgin rapeseed oil
- 1/2tsp icing sugar
Method
cured mackerel
Firstly combine salt, sugar and orange zest together
Add half of your mix into the tray/container you wish to cure the mackerel in
Place mackerel fillets onto tray and cover with remaining cure mix.
Set aside for 45 minutes
Once cured, wash of the cure mix in a bowl of cold water.
buttermilk and sea buckthorn sauce
Mix the buttermilk and lemon together, season to taste.
Add milk bit by bit until you have your desired consistency
Sea buckthorn juice will be used when plating the dish.
blistered tomato
Start with quartering your tomatoes, douse in rapeseed oil and salt.
Dust over a thin layer of icing sugar and blow torch until charred lightly.
assembly
Slice each mackerel fillet into 8
small pieces, assemble in a round on your plate of choice.
Arrange tomatoes next to or onto fish.
In a bowl, gently stir buttermilk, sea buckthorn and a green oil, such as basil oil.
The mix is not to be fully combined, it's supposed to be split.
Add to desired pouring jug, then pour over dish.
Garnish with the fresh basil.
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