Mackerel, Vanilla, Gooseberry, Horseradish, Lovage Recipe
This dish by Chef Gabriel Waterhouse layers acidity beautifully - cured mackerel is paired with vanilla-scented pickled gooseberries, a yoghurt and lovage emulsion and horseradish cream.
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Cooking tools:
- Whisk
- Mixing bowl
- Spoon
Ingredients
- 300g of gooseberries, fresh or frozen
- 300g of cane sugar
- 300ml of white wine vinegar
- 300ml of water
- 1 vanilla pod, split
- 2 whole mackerel, filleted
- 13g of fennel seeds
- 13g of coriander seeds
- 250g of table salt, plus 30g extra for the brine
- 125g of cane sugar
- 1 lemon, zested
- oil for greasing
- 500ml of double cream
- 100g of creamed horseradish
- 100g of fresh horseradish, grated
- 1 lemon, juiced
- 4g of agar agar
- 100g of fresh lovage, leaves only
- 300ml of vegetable oil
- 2 egg yolks
- 10mm of Dijon mustard
- 7ml of white wine vinegar
- 5g of salt
- 20ml of lemon juice
- 100g of thick yoghurt
- nasturtium leaves
- bronze fennel
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