Flamed Mackerel with Cucumber, Dill and Capers Recipe
A beautiful bright starter that's perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a garnish that sings with tangy, zingy flavours. Based on a traditional...
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Cooking tools:
- Kitchen torch
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Plastic wrap
- Saucepan
- Measuring spoon
- Grater
- Colander
Ingredients
- 4 large mackerel fillets
- 400ml of rice wine vinegar
- 5g of dried kombu
- 200g of rock salt
- 1/2 cucumber, finely diced (brunoised)
- 1 banana shallot, finely diced (brunoised)
- 180ml of rice wine vinegar
- 120g of caster sugar
- 2 red chillies
- 10g of ginger, peeled and sliced
- 50g of mini capers, washed
- 50ml of extra virgin olive oil
- 1/2 bunch of dill, chopped
- 50g of samphire, pickled and blanched in boiling water for 30 seconds
- 1/2 lemon, juiced
- sea salt
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