South Coast mackerel and crab, cider pickled apples

The Recipes / Seafood 

Bovey Castle, Devon

2 fresh mackerel
250g cooked white crab meat
50g cooked brown crab meat
1 egg yolk
Pinch cayenne pepper
Drizzle peanut oil

Pickled apple discs
2 Granny Smith apples
100ml cider vinegar
500ml fresh apple juice

Apple soused mackerel
500g apple vinegar
200ml scrumpy cider
2 banana shallots, finely sliced
1 star anise

Peanut tuile & garnish
200g peanuts
500g sugar
50g glucose
5g table salt

Apple jelly
500g apples
200g brown sugar
5 sheets gelatine

Avocado purée
1 avocado
10ml milk

Apple dressing
500ml fresh apple juice
50ml vegetable oil

50g peanuts, roasted and coarsely chopped
Coriander cress

Serves 4

Combine the crab meats with the egg yolk, cayenne, peanut oil and a pinch of sea salt, then set aside for serving. Roast the peanuts in the oven for 15 minutes at 180˚C. Chop the apples for the apple jelly and roast in the oven for 10 minutes at 180˚C. Combine the vinegar, apple juice and a pinch of salt for the pickled apple discs, then slice the apples into 2mm rounds and soak in the pickling liquor until required.

For the apple soused mackerel, fillet one of the mackerel, carefully removing any bones, and split each fillet lengthwise to create four mini fillets. Place in a deep tray. Meanwhile bring the vinegar, cider, shallots, and star anise to the boil and simmer for a couple of minutes. Pour the liquor over the mackerel fillets, making sure the fish is covered. Cover the tray with cling film and allow to cool to room temperature.

Add the sugar and glucose for the tuile to a pan with a little water and cook until coloured. Pour over three quarters of the roasted peanuts (the rest will be used for garnish), allow the mixture to cool, then blitz in a food processor and sprinkle over a non-stick baking sheet. Cook at 180˚C for 10 minutes, then cool. Snap off pieces as required.

For the jelly, soak the gelatine in cold water for 5 minutes. Add theapples and sugar to a pan with 1½ litres of cold water, bring to the boil, pass through a sieve and taste, adding apple juice if required. Reduce to 500ml, then bring back to the boil and add the gelatine water. Pour into a tray to cool, then place in the fridge until set.

Chop the avocado and blitz with the milk. Season and place in a piping bag ready for plating. Reduce the fresh apple juice for the dressing to 150ml and emulsify with the vegetable oil.

Fillet the remaining mackerel, divide each fillet into four (removing any bones) and pan fry the pieces skin side down until crispy.