Mackerel cured in cucumber and oyster juice with cucumber, dill and caper salad

Mackerel cured in cucumber and oyster juice with cucumber, dill and caper salad

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This recipe was invented by accident. Someone had forgotten to cover the oyster juice in the fridge and as the door shut it toppled over onto my beautifully prepared mackerel fillets. I came into work to find the mess… and my mackerel swimming in oyster juice! I may have uttered a few expletives at the time, but soon discovered that the fish was, in fact, not ruined but delicious. Instantly I set about creating this dish. Whoever it was in my kitchen who slammed that fridge door never owned up so I can’t credit them, but this recipe is dedicated to them anyway!

Ingredients

Quantity Ingredient
4 mackerel, filleted, skinned and pin-boned

Cure

Quantity Ingredient
1 cucumber, roughly chopped
200g sea salt
100g caster sugar
10g dill
6 oysters, shucked, juice strained and reserved

Cucumber, dill and caper salad

Quantity Ingredient
1 cucumber
3 teaspoons small capers in brine, drained
2 teaspoons Red wine shallots, see white wine variation
2 teaspoons dill, chopped, plus extra sprigs to finish
4 teaspoons lemon juice
8 teaspoons cold-pressed rapeseed oil
cornish sea salt
freshly ground black pepper

Method

  1. For the cure, put the cucumber, salt, sugar and dill in a food processor with the oysters and their juice and blitz for 1 minute.
  2. Lay the mackerel fillets on a tray (that will hold them and the cure) and pour the cure over them, distributing it evenly and making sure the fillets are covered all over. Cover with cling film and place in the fridge to cure for 2 hours.
  3. Wash off the cure well with cold water and pat the fish dry with kitchen paper. Wrap the fish tightly in cling film and place in the fridge for an hour or so. (At this stage, you can freeze the fish for up to a month.)
  4. In the meantime, prepare the salad. Peel the cucumber, then pare long ribbons from the sides, using a vegetable peeler, until you reach the seeds, then stop. Put the cucumber ribbons into a bowl with the capers, white wine shallots and chopped dill.
  5. Preheat your grill to medium. Unwrap the cured mackerel fillets and grill them skin side up for 2 minutes, then remove and break into flakes. Gently toss the mackerel with the cucumber salad. Dress with the lemon juice and rapeseed oil and season with salt and pepper to taste. Finish with a scattering of dill sprigs.
  6. Serve either as a sharing dish in the centre of the table or on individual plates.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again