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FLAMED MACKEREL, DILL, CUCUMBER AND CAPERS

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FLAMED MACKEREL, DILL, CUCUMBER AND CAPERS

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Ingredients

Adjust Servings:
Mackerel
4 fillets Mackerel
400 millilitres Rice Wine Vinegar
4 piece of combo
rock salt
Cucumber Pickle
180 millilitres Rice Wine Vinegar
120 grams Sugar
1/4 red chilli
10 grams Ginger peeled and sliced
1 cucumber peeled, diced, seeds removed
2 shallots chopped
100 grams capers
dill chopped
samphire pickled
Features:
    Cuisine:
      • Serves 4
      • Medium

      Ingredients

      • Mackerel

      • Cucumber Pickle

      Directions

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      Special Equipment

      1. Blowtorch
      2. Fish tweezers

      For the  Cucumber Pickle

      1. Heat 180ml rice wine vinegar, with the 120g sugar, ¼ red chilli and 10g of ginger. Remove from heat once the sugar has dissolved.
      2. Finely dice the shallots and add to the cooled liquor, along with the capers and the peeled, deseeded, and diced cucumber.

      For the Mackerel

      1. Coat the mackerel fillet in rock salt, leave for two hours.
      2. Meanwhile heat the 400ml rice wine vinegar, add the 4g kombu once the vinegar is steaming and remove from heat.
      3. After two hours wash off the salt on the mackerel and pat dry. Then submerge the mackerel in the cooled vinegar infusion for 45mins.
      4. Remove from the vinegar and pat dry, remove the pin bones using tweezers, and peel the fine clear membrane on the skin using a cloth to grip.

      The Garnish

      1. Chop the dill.
      2. Pick the samphire into 1.5cm pieces, and wash.

      To Serve

      1. Slice the mackerel into 0.5cm pieces, cutting vertically all the way through with the skin side up. Be sure to keep the slices in line with each other, and repeat this with all four fillets.
      2. Blowtorch the sliced fillets until the skin has blistered and blackened slightly.
      3. Place the fillets on the serving plate keeping the slices together to look like a whole fillet, mix the chopped dill with the pickled cucumber, capers, and shallots to make dressing.
      4. Spoon over the dressing, straining off the pickle liquor as you go, so not to flood the plate.
      5. Garnish the fillets with the picked samphire and serve.

      Jun Tanaka

      With over 20 years’ experience working in London’s top restaurants – including several Michelin-starred kitchens – Jun has spent a decade under the tutelage of Michel Roux Jnr, Marco Pierre White and Eric Chavot. Most recently, Jun was Executive Chef at Pearl Restaurant in Holborn, where he gained three AA Rosettes. Together with his business partner Mark Jankel, Jun created the sustainable mobile Street Kitchen brand, which launched its fourth – and first permanent – site earlier this year in Broadgate Circle. He’s a regular face on cookery-based television shows, both in the UK and US, as well as the author of Simple to Sensational, published in 2009. In November 2015, Jun opened neighbourhood dining spot, The Ninth, named aptly due to it being the ninth restaurant he has worked in. The Ninth offers relaxed neighbourhood dining at its finest. Located in the heart of Fitzrovia, the menu marries simple yet refined French-Mediterranean sharing plates with casual, friendly service, and an expertly curated and approachable wine list which focuses on small producers and lesser known bottles.

      Jun Tanaka launches bar and terrace menu at Michelin-starred The Ninth

      Chef Jun Tanaka is launching a new bar and terrace menu at his Michelin-starred restaurant The Ninth. From Tuesday 29th May, the Mediterranean-inspired menu will be available to order exclusively from the bar or the restaurant’s al fresco terrace from 5.30pm to 7.30pm Monday to Saturday.

      Ideal for those wanting to grab a drink and a quick bite to eat after work or pre-theatre, Jun has designed the affordably-priced menu to be enjoyed as a precursor to dinner, or as a selection of dishes to share. The menu will include new dishes such as fried chicken wings stuffed with morels (£2.80 each),salted beef cheek and pickled radish on sourdough (£11), grilled Sicilian prawns in Shio koji (£6) andcrispy pig’s trotter with sauce gribiche (£8.50), as well as some of The Ninth’s classic crowd-pleasers such as the duck and foie gras scotch egg (£6) and the razor clam ceviche(£9.50).

      “The main idea behind the new menu – which is perfect for grazing and pairs well with a pre-dinner drink or aperitif – is that it retains the essence of our a la carte menu, while also offering diners the flexibility we know they appreciate. It’s also great to see that as we move into summer, guests are able to enjoy our newly renovated terrace in its full glory, which is why we’ve made the menu available to order from there, too. And the fact that you can book the bar seating is proving very popular with our Fitzrovia guests too”, Jun Tanaka.

      The menu will also include two new cocktails: the Pesca Royale (Russian Standard vodka, peach liqueur and white peach puree mixed with Angostura bitters) and La Gariguette (Tanqueray gin, strawberry puree, lime juice and honey). Designed specifically with the summer season in mind, both cocktails (£11) are bright and refreshing – and make for great alternatives to classic aperitifs.

      Jun and this team opened The Ninth on Charlotte Street, Fitzrovia, in November 2015. Jun’s a la carte menu, which is designed to be shared, focuses on showcasing the finest seasonal ingredients and robust French dishes which have been given a fresh Mediterranean twist. Within a year of opening, The Ninth gained its first Michelin star and much critical acclaim from the likes of Jay Rayner, who said “For great food, service, price and surroundings, Jun Tanaka’s latest venture ticks every box” and Grace Dent, who declared it “some of the best food I’ve eaten this year.”

      Portrait by: Palida Boonyarungsrit

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