Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed
Dill Cured Mackerel Dill Cured Mackerel
4 4 Country Range Juniper Berries
4 4 mackerel fillets
½ ½ bunch dill
5050 g caster sugar
5050 g rock salt
Lemon peel of ½ lemon
Dill Oil Dill Oil
700700 ml Country Range Vegetable Oil
2 2 bunches of dill
Pickled Pearl Onions Pickled Pearl Onions
2 2 Country Range Juniper Berries, crushed
4040 ml Country Range White Wine Vinegar
200200 g pearl onions
1515 g sugar
1515 g dill
5 5 kombu (kelp)
Dill Aioli Dill Aioli
3 3 Country Range Medium Free Range Egg, yolks
22 tsp Country Range Dijon Mustard
11 tbsp Country Range Garlic Purée
500500 ml dill oil
11 tsp table salt
To Serve To Serve
Country Range Sesame Seeds, toasted
- 1For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
- 2For the dill oil – warm the oil with two bunches of dill to 50°C. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
- 3For the chargrilled cucumber – cut the cucumber in to 4 pieces, evenly trim the edges then lightly salt and leave for 15 minutes. Chargrill evenly for 30 seconds on each side then refrigerate until required.
- 4For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
- 5For the dill aioli – mix all of your ingredients together in a bowl except the oil. Slowly pour the oil into the bowl, continuously mixing until it emulsifies into a mayo consistency.
- 6To serve – take the chargrilled cucumber out of the fridge, bring back to room temperature
and then add to the plate. Top with the pickled pearl onions. Add your marinated mackerel fillet to the side. Add a generous amount of the Dill Aioli to the plate and dress with oyster leaves and toasted sesame teams. Serve with fresh bread.