Cured Mackerel Recipe with Fermented Gooseberries - Great British Chefs
Michael Bremner serves cured mackerel with fermented gooseberries and a fresh, zingy elderflower dressing for a beautifully summery dish.
Ingredients
- 2 large mackerel, as fresh as possible
- 75g of flaky sea salt
- 20g of caster sugar
- 250g of gooseberries
- 250ml of yoghurt whey
- 6 lemons, juiced
- 6 limes, juiced
- 1/2 mild red chilli, deseeded
- 1/2 cucumber, peeled
- elderflower cordial, 25–50ml
- 1.5g of xanthan gum
- nasturtium leaves
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