Cured mackerel with pickled vegetables and sweet cured gooseberries

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the cured mackerel

  • 4 sushi-grade mackerel fillets
  • 200g/7oz salt
  • 50g/1¾oz sugar

For the pickled vegetables

  • 1 star anise
  • pinch black peppercorns
  • pinch coriander seeds
  • 50ml/2fl oz white wine vinegar
  • 1 carrot, peeled, cut lengthways and sliced thinly on an angle
  • ½ cauliflower head, cut into small florets
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 red onion, cut into eighths
  • 1 courgette, cut lengthways and sliced thinly on an angle
  • 8 gooseberries

For the gooseberry purée

  • 25g/1oz butter
  • 2 tbsp caster sugar
  • ½ vanilla pod
  • 100g/3½oz gooseberries
  • splash sweet white wine
  • splash white wine vinegar

To serve

  • coriander cress
  • baby rocket leaves
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