Mix all the ingredients together in a bowl except the oil
Slowly pour the oil in whilst mixing until it emulsifies to a mayo consistency
To Serve
Country Range Sesame Seeds, toasted
Chargrilled cucumber
Oyster leaves
Fresh bread
Method
1
Step 1
For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
2
Step 2
For the dill oil – warm the oil with two bunches of dill to 50℃. Blitz and strain the mixture before covering the mackerel fillets with 200ml of the oil and leave until ready to serve.
3
Step 3
For 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.
4
Step 4
For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
5
Step 5
For 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
6
Step 6
To 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.
Ingredients
4 Country Range Juniper Berries
4 mackerel fillets
1/2 bunch dill
50 g caster sugar
50 g caster sugar
½ Lemon peel of lemon
700 ml Country Range Vegetable Oil
2 bunches of dill
2 Country Range Juniper Berries, crushed
37 ml Country Range White Wine Vinegar
200 g pearl onions
15 g sugar
15 g dill
5 kombu
3 Country Range Medium Free Range Egg, yolks
2 tsp Country Range Dijon Mustard
1 tbsp Country Range Garlic Purée
500 g dill oil
1 tsp table salt
Mix all the ingredients together in a bowl except the oil
Slowly pour the oil in whilst mixing until it emulsifies to a mayo consistency