Ingredients
Ingredients
Dill Cured Mackerel
4 Country Range Juniper Berries
4 mackerel fillets
½ bunch dill
50g caster sugar
50g rock salt
Lemon peel of ½ lemon
Dill Oil
700ml Country Range Vegetable Oil
2 bunches of dill
Pickled Pearl Onions
2 Country Range Juniper Berries, crushed
40ml Country Range White Wine Vinegar
200g pearl onions
15g sugar
15g dill
5 kombu (kelp)
Dill Aioli
3 Country Range Medium Free Range Egg, yolks
2tsp Country Range Dijon Mustard
1tbsp Country Range Garlic Purée
500ml dill oil
1tsp 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
To Serve
Country Range Sesame Seeds, toasted
Chargrilled cucumber
Oyster leaves
Fresh bread
Method
Dill Cured Mackerel, Chargrilled Cucumber, Pickled Pearl Onions, Dill Aioli & Sesame Seed
By Ben Tish
Method
- For the mackerel – blitz all ingredients together and cover the mackerel. Leave for 2 hours, wash off and pay dry.
- 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.
- 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.
- For the pickled pearl onions – pickle the pearl onions in a mixture created from the rest of the ingredients for 3 hours.
- 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
- 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.