Rillette of Mackerel Recipe - Great British Chefs

Ingredients

• 4 mackerel fillets
• 75g of butter, whipped
• 3 tbsp of crème fraîche
• 1/2 tsp horseradish, finely grated
• smoked paprika to taste
• salt
• 1 cucumber, peeled and thinly sliced
• 600ml of water
• 2 cloves
• 1 cardamom pod
• 4 black peppercorns
• 1/2 tsp caraway seeds, toasted
• 1/2 tsp mustard seeds
• 1 bay leaf
• 1 sprig of tarragon
• 30g of salt
• 50ml of white wine vinegar
• 2 large shallots, peeled and finely sliced
• 1 leek, white part only
• 2 celery sticks
• 1 garlic clove, peeled and crushed
• 4 stalks of fresh parsley
• 1000g of turbot bones
• 200ml of dry white wine
• 2l water
• 1 lemon, juiced
• 50ml of olive oil
• pepper
• 100ml of fennel juice
• 1g of agar agar