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Stir it up magazine May 2014

LEADING LIGHT Soused mackerel rhubarb, mushroom & smoked mackerel >> Serves 1 Ingredients MAY 2014 33 For the smoked mackerel: 1x 50g fresh mackerel fi llet Rice wine vinegar For the rhubarb gel: 500ml rhubarb poaching liquid 10g agar powder Button mushroom and Smoked mackerel puree: 100g washed and cleaned button mushrooms 100g smoked mackerel, skinned and pin-boned 50g Dashi stock ½ tsp yuzu puree Fleur de sel For the dill oil: 4 bunches of fresh dill 500ml olive oil For the poached rhubarb: 200g sugar 600ml of water 2 sticks rhubarb Method For the smoked mackerel: Place the mackerel into a pan with rice wine vinegar for 1 minute. Then gently remove the outer membrane layer of the skin. Place the mackerel back into vinegar, this time completely submerged for 30 minutes. When pickled, remove the pin bones and trim the tail and the head. ready, place the fi llet onto a warming tray. Rub sushi sauce into the fi llet, evenly coating it and fi nish with fl eur de sel. Place on the plate. Take the vinegar and bring to boil, thicken with the Japanese kuzu powder mix and then cool. Once cool, place into bottle and design on the plate. For the poached rhubarb: Peel the rhubarb and then separate tops from bottoms. Place into sous vide bags, not sealed. Take 600ml of water and 200g sugar and bring to boil, dissolving the sugar. Stir in the rhubarb skins and infuse for 5 minutes. Cool down rapidly. Once cool, divide the liquid evenly into the bags and seal. In boiling water, place the bags quickly and cook briefl y no longer than 3 minutes depending on size. Cool down rapidly. When cool, store in fridge till ready. For the rhubarb gel: Bring the liquid to boil. Add the agar powder and bring to boil, dissolving the powder. Cool down quickly. Blitz till to the right consistency, adjust with mineral water. When ready, place in a bottle and keep at room temperature. For the button mushroom and smoked mackerel puree: Place all ingredients into the paco jet and blitz once. Then transfer to the blender and blend till smooth, working quickly so the mixture does not oxidize. Pass through a fi ne sieve then sous vide immediately. When ready, place ½ tsp of fi nely diced rhubarb into a brown cup. Cover with 30g of the mackerel mushroom puree. Cover this with miso puree, enough just to cover the top. Then fi nish with 3 drops of dill oil and bronze fennel. For the dill oil: Pick the dill from the stems. Blanch and refresh dill leaves. Squeeze dry the leaves and place into blender. Slowly add the olive oil until all has been absorbed. Slowly decant oil until all the oil has been passed through the sieve. Refrigerate in small bags. When ready, place a small amount into a paupiette and use for service. “...we offer a four-course lunch with matched wines as part of the experience. The development kitchen gives us the chance to test dishes before they go to the main kitchen.” I’m sharing m mackerel rec with ravioli o onions and lim it’s a dish I ha for 10 years. it continues t Hibiscus now has a development kitchen and cookery school. What do you enjoy about these aspects of the business? The cookery school gives the customer an insight into what it’s like to be in the kitchen. Some recipes may seemdiffifififi cult but are actually quite simple – and we offer a four-course lunch withmatched wines as part of the experience. The development kitchen gives us the chance to test dishes before they go to the main kitchen. You’ve operated in the country and the city. Which location is most challenging for a restaurant and why? Both are so different, it’s diffifificult to say. There are ups and downs – there are more customers in London but greater competition. Rates are higher, too. Hibiscus in Ludlow was known for a very personal, welcoming atmosphere – how easy was rh poachin aga Meth rice m vin p hea When re i P th Japane co my cipe, of spring ime, because ave been doing . I cook it every spring and to be popular on the menu. it to maintain tain this for a new London d clientele?li t l ? Wh What, t if anything, had to change or can you be exactly the same restaurant in a new location? We have tried to obtain the same feeling but it’s a completely different clientele. Inside the restaurant we are the same people with the same mindset. I have a wonderful team and we all want the restaurant to succeed, so we work together to ensure we do everything we can for our customers.We continue to use seasonal ingredients and are always developing new dishes. What’s next for Hibiscus? We just want to keep busy and make sure we are continuing to do what our customers want. We now have the Chef’s Table, which allows diners to discover fififirsthand how are dishes are created – this is for up to six people and is available for lunch and dinner. To fi nd out more about Hibiscus, The Fox and Grapes or The Malt House, please call 020 7629 2999 or visit: www.hibiscusrestaurant.co.uk


Stir it up magazine May 2014
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