Ingredients
- 1x Butterflied Mackerel
- 1 Slice Fresh Sourdough
- 50g Cooked Mussels, Shell and Beard Removed
- 1 Batch Nduja Butter Sauce
- 1 Batch Infused Rapeseed Oil
- Lemon Wedges to Serve
- Chopped Parsley
- 1x Shallot, Finely Diced
- ¼ Tsp Crushed Garlic
- ½ Tsp Dried Oregano
- ½ Tsp Dried Thyme
- 200ml White Wine
- 100ml Double Cream
- 50g Nduja
- 150g Butter, Cubed
- Lemon Juice
- 100ml Cold Pressed Rapeseed Oil
- 10g Oregano
- 10g Thyme
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