FOOD + DRINK
DARRYL QUESTED CONT .
Darryl ’ s Citrus Cured Mackerel with Fennel Escabeche and Split Buttermilk Sauce
There ’ s a lot of theatre on this plate , with well balanced acidity and richness . It ’ s a crowd pleaser and one of my , and herd .’ s , favourite signature dishes .
Ingredients :
For the chermoula oil
• 50g coriander , roughly chopped
• 20g parsley , leaves picked and roughly chopped
• 10g garlic , ( about 2 medium cloves )
• 35g preserved lemon , halved and pips removed ( about 1 medium lemon )
• 150ml rapeseed oil
• 1 / 2 tsp flaky sea salt
• 1 / 4 tsp paprika
• 1 / 4 tsp cumin powder
• 1 pinch cayenne pepper
For the fennel escabeche
• 1 fennel bulb , sliced thin
• 1 shallot , sliced thin
• 5g fennel seeds
• 200g vegetable oil
• 200g white wine vinegar
• 200g white wine
• 10g sugar
• 20g soy sauce
• Zest of 2 oranges
For the cured mackerel
• 4 mackerel fillets
• 250g sugar
• 250g salt
• Zest of 1 lemon
• Zest of 2 oranges
• Zest of 2 limes
For the buttermilk sauce
• 50g buttermilk
• 50g double cream
Method :
To make the chermoula oil 1 . Place all of the ingredients into a blender and blitz until smooth .
2 . Pour into a container and cover in the fridge for at least 2 hours to allow the flavours to marry , before straining through a cloth ( clean j-cloth or tea towel will work at home ).
For the fennel escabeche 3 . Add oil to a cold pan and place on the heat , then add the shallots and season with a pinch of salt .
4 . Gently fry the fennel seeds , and add the sliced fennel coating in the warm oil .
5 . Add the sugar until it is completely dissolved , next pour in the vinegar and bring to the boil , finally add in the white wine and soy sauce , and bring back to the boil before removing from the heat and adding the orange zest .
6 . Once cooled , store in a clean airtight container in the fridge . Best left overnight for maximum flavour , but can be eaten straight away .
For the cured mackerel 7 . Remove the skin membrane from the mackerel fillets using a good clean pair of tweezers .
8 . Stir all curing ingredients together until well mixed , then sprinkle a layer on the bottom of a tub and lay the mackerel flesh side down on the cure , cover completely with the rest of the cure .
9 . Leave to cure for 2 hours , before washing the fish gently under cold water . Let the fish dry as thoroughly as possible .
For the buttermilk sauce 10 . Whisk the buttermilk and cream together and season with salt to your own personal taste . Set aside in a jug .
To complete the dish 11 . Place a good pile of the fennel in the bottom of a bowl .
12 . Take your mackerel fillets and place them on an oven tray , gently wipe a small amount of oil on the skin before blowtorching until crisp , if you do not have a blow torch a minute or so under a hot grill will work well too .
13 . Sit the mackerel on top of the fennel .
14 . Pour around 20ml of the herby chermoula oil into your buttermilk sauce and swirl around gently , you don ’ t want it to mix together as this will split the sauce .
15 . Pour the bright green oil round the edge of your bowl to wow your guests and finish with white sauce .
94