Padstow line caught mackerel recipe by Jamie Porter
www.cornwallgoodseafoodguide.org.uk
Padstow line caught Mackerel, Spinach taglierini, confit squid, pickled dulce seaweed, sweet corn, chorizo. Recipe from jamie Porter of St Moritz Hotel
Ingredients
- 30 g dead weight spinach puree
- 500g 00 flour
- 6 whole eggs
- 4 egg yolks
- 20 g salt
- 2 whole mackerel
- 1 Lemon
- 100g cooking chorizo
- 100g cleaned squid
- 50g sweet corn kernels
- Fennel cress
- 500 ml Rapeseed oil
- 200ml white wine vinegar
- 100g caster sugar
- 100ml water
- Coriander seeds
- Fennel seeds
- 2 star anise
- 2 bay leaves
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