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Recipe of the month

By 1st November 2017 No Comments

South Coast Mackerel and Crab Cider Pickled Apples

This recipe serves four people.

Ingredients

  • 2 fresh mackerel
  • 250g cooked white crab meat
  • 50g cooked brown crab meat
  • 1 egg yolk
  • pinch cayenne pepper
  • drizzle peanut oil
  • pickled apple discs
  • 2 Granny Smith apples
  • 100ml cider vinegar
  • 500ml fresh apple juice
  • apple soused mackerel
  • 500g apple vinegar
  • 200ml scrumpy cider
  • 2 banana shallots, finely sliced
  • 1 star anise
  • peanut tuile
  • 500g sugar
  • 50g glucose
  • 150g peanuts, roasted
  • 50g chopped peanuts
  • 5g table salt
  • apple jelly
  • 500g apples
  • 200g brown sugar
  • 5 sheets gelatine
  • avocado purée
  • 1 avocado
  • 10ml milk
  • apple dressing
  • 500ml fresh apple juice
  • 50ml vegetable oil
  • Garnish: 50g peanuts, roasted & coarsely chopped coriander cress

Method

Combine the crab meats with the egg yolk, cayenne, peanut oil and a pinch of sea salt, then set aside for serving.

Roast the peanuts for the tuile and garnish in the oven for 15 minutes at 180˚C. Chop the apples for the apple jelly and roast in the oven for 10 minutes at 180˚C.

Combine the vinegar, apple juice and a pinch of salt for the pickled apple discs. Slice the apples into 2mm rounds and soak in the pickling liquor until required.

For the apple soused mackerel, fillet one of the mackerel, carefully removing any bones, and split each fillet lengthwise to create four mini fillets. Place in a deep tray. Meanwhile bring the vinegar, cider, shallots, and star anise to the boil and simmer for a couple of minutes. Pour the liquor over the mackerel fillets, making sure the fish is covered. Cover the tray with cling film and allow to cool to room temperature.

Add the sugar and glucose for the tuile to a pan with a little water and cook until coloured. Pour over the roasted peanuts, allow the mixture to cool, then blitz in a food processor and sprinkle over a non-stick baking sheet. Sprinkle over the chopped peanuts and cook at 180˚C for 10 minutes, then cool. Snap off pieces as required.

For the jelly, soak the gelatine in cold water for 5 minutes. Add the apples and sugar to a pan with 1.5 litres of cold water, bring to the boil, pass through a sieve and taste, adding apple juice if required. Reduce to 500ml, then bring back to the boil and add the gelatine water. Pour into a tray to cool, then place in the fridge until set.

Chop the avocado and blitz with the milk. Season and place in a piping bag ready for plating. Reduce the fresh apple juice for the dressing to 150ml and emulsify with the vegetable oil.

Fillet the remaining mackerel, divide each fillet into four (removing any bones) and pan fry the pieces skin side down until crispy.

To serve arrange the cold ingredients on the plate and pipe out even dots of avocado purée. Place the pan-fried mackerel fillet on the plate dressed with apple dressing. Garnish with the peanuts and coriander cress.

Bovey Castle Head Chef Mark Budd (2)

Recipe kindly supplied by Mark Budd, Executive Head Chef, Bovey Castle

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