Cured Mackerel Recipe With Tomato Consommé | olivemagazine
Try our mackerel recipe cured with elderflower with a refreshing tomato consommé. This impressive starter recipes comes from Bulrush in Bristol
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 4 fillets mackerel boned and skinned
- rock salt
- olive oil
- 400g mixed heirloom tomatoes
- (dried) 5g wakame seaweed
- to serve (optional) nasturtium leaves
- 2 long (about 120g) shallots chopped
- 700g plum tomatoes chopped
- 2 cloves garlic
- 1 tbsp golden caster sugar
- 100ml elderflower cordial
- 4 tbsp white wine vinegar
- a bunch basil
- 250g vegetable oil
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