This is a clever way to cook with mackerel and looks so impressive. It uses an unusual seasonal ingredient, sea kale. Even non fish lovers will like this.
This is one of the dishes that they will teach you at the new B&H Kitchen Cooking School. Headed up by Chef Adam Gray who champions seasonal British ingredients, he has put together a string of interesting cooking classes for all levels.
The kitchen is converted from a flat above the bar and has been equipped with some high end equipment. The centre of the room is dominated by this bespoke wood table carved out of one piece of wood. It is a gorgeous space and would be great to hold private parties.
Crisp cornish mackerel with rhubard relish, sea kales and pea shoot salad
- 1 whole mackerel
- 2 slices of fresh white bread
- 5 g Colman's English mustard
- 12 pieces of sea kale
- 6 sprigs of pea shoots
- 300 ml Rapeseed oil
- 800 g rhubarb roughly diced with the skin on
- 400 g Red onion - peeled and roughly diced
- 220 g Cabernet Sauvignon red wine vinegar
- Fillet the whole mackerel and trim up each fillet, with knife slice down each side of the central buttons and remove with fish tweezers.
- With a small piping bag, pipe a thin line of English mustard where the bones once were. Leave to one side.
- Take all crussts off the bread and roll out as thin as you can with a rolling pin.
- Place the mackerel fillets in the middle of the bread sheet and roll over one side.
- With a little egg wash seal and bread where the two sides meet and trim off any access.
- Put back in the fridge to set up.
- Shallow fry in rapeseed oil to get an even golden brown colour: remove from the oil and leave to drain on the cloth.
- Use a knife to cut the desired shape.
- Please note that it is easier to get a better cut if the mackerel these slightly raw, finish on the grill and season.
- Place all ingredient bar the food coloring and second batch or rhubarb into thick bottomed sauce pan and place on the stove on a medium heat. .
- Bring the ingredients to the boil and simmer gently until all the liquid has evaporated and the mixture is semi dry.
- Remove from heat and placed in a container. Leave to cool down to room temperature.
- Secondly, place 750 g of the diced and peeled raw rhubarb into a medium thick bottomed sauce pan along with 200ml of water and a dash over red food coloring.
- Bring to the boil and cook gently for 10 minutes, until the rhubarb is tender: but not mushy.
- Fold the dice, cooked root ball into the rhubarb from the previous stage and place in a suitable container full use.
- Place 3 small quenelles of the rhubarb chutney diagonally down the middle of the plate. In opposite:corners, make 2 small piles of the sea kale and pea shoot leaves, dressed with rapeseed oil. Cut the mackerel into three equal pieces and sit each piece on top of the rhubarb chutney.
You can find their new cooking classes on their website.
B & H Kitchen
42 Northampton Rd,
London EC1R 0HU