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East Coast Mackerel & Tomato Essence

By 7th August 2018 No Comments

Ingredients and method:

The day before

Tomato Essence

  • 10 tomatoes
  • 1 sprig of fennel
  • ½ cucumber
  • 1 green pepper
  • 1 sprig of basil
  • 1 shallot
  • ½ stick celery
  • 10g of salt for seasoning

Blend the ingredients for 10-20 seconds until coarse and leave to hang in a muslin cloth over a bowl overnight – the clear liquid in the morning is your essence!

The following day

Mackerel

  • 2 Mackerel filleted and pin-boned (your fish monger will do this)
  • 100g Maldon sea salt
  • 20g caster sugar
  • The zest of 2 lemons

Rub the salt, sugar and lemon into the mackerel to cure, covering the fish for 20 minutes in the fridge, wash the fish and pat dry. Char the mackerel skin with a blow torch or under a hot grill for 1-2 minutes.

Pickled Cucumber

  • 50ml white wine vinegar
  • 20g caster sugar
  • 50ml water
  • 5g salt for seasoning
  • Diced cucumber

Place all ingredients (bar cucumber) into a pan and bring to the boil, leave to cool before placing the diced cucumber in the pickle for 1 hour.

Sundried Tomatoes

  • 5 cherry tomatoes
  • 5g of salt for seasoning
  • 5g of sugar for seasoning
  • 1 sprig of thyme

Cut the cherry tomatoes in half and toss them in the seasoning, leave to dry in the oven at 60° for 2 hours.

Serve everything together for a light dish on a Summer’s Day.

Recipe and image kindly supplied by Yorebridge House.

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