Falmouth bay mackerel Cold cure, hot torched; pickled radish, beets, shallots, horseradish cream

The Recipes / Fish

The Alverton & The Greenbank, Cornwall

4 boned, filleted mackerel fillets, halved

Cure
75g sea salt
75g caster sugar
1tbs toasted ground fennel seeds 1tbs toasted ground coriander seeds
Lemon peel
50g fresh dill

Horseradish cream
170ml sour cream
170ml double cream
½tbs fresh horseradish, grated

Pickled vegetables
350ml apple cider vinegar
150ml water
120g caster sugar
2 star anise
1tsp pink peppercorns
1tsp coriander seeds
1tsp fennel seeds
¼tsp salt
1 radish, finely sliced
2 beetroots, small quarters or sections

2 shallots, finely sliced
Summer salad leaf, washed & spun

www.thealverton.co.uk

www.greenbank-hotel.co.uk

Serves 4

Combine the cure ingredients. Coat the mackerel and leave to brine for 15–30 minutes until firm: alternatively you can leave overnight as it will lightly pickle the fish, which some people prefer.

Dry the mackerel with a cloth, and chargrill the skin with a blowtorch before serving.

Whisk all the horseradish cream ingredients together until firm. Season with salt and pepper.

Bring all the pickling ingredients except the radish and beetroot to the boil and cook on until all the sugar is dissolved. Pour the liquor over the raw vegetables and leave to cool. Stored in jars the pickled vegetables will keep for two to three months.

To serve, mix some summer salad leaf with the shallots and arrange across the middle of the plate. Place the fish fillets neatly across the leaf, with pickled radish and beets alongside. Dress the salad and enjoy.