Kampot Pepper Solent Mackerel Fillet, Sweet Pickled Cucumber, Herb Salad
Serves 4
Ingredients:
- 1 large cucumber, peeled and sliced
- 50ml white wine vinegar
25g sugar
4 coriander seeds
1/2 tsp mustard seeds
1/2tsp fennel seeds
4 sprigs dill
100ml buttermilk at room temperature
2 large mackerel, filleted at the last minute, skin on, pin boned
8 asparagus sliced at an angle (Optional)
1tbsp rapeseed oil
2 garlic cloves
1 sprig thyme
1 sprig rosemary
2 shallots or salad onions finely sliced (Optional)
Black Kampot pepper
1 lemon (optional)
Large bunch of mixed herbs: your choice of parsley, basil, mint, tarragon, pea shoots etc
Edible flowers to decorate (optional)
Extra virgin olive oil
Preparation
1. Mix vinegar, sugar, coriander, mustard and fennel seeds; add the sliced cucumber and dill and leave to marinate for at least 30 minutes, longer for a stronger flavor.
2. Drizzle a small amount of rape seed oil onto a plate and place the fish skin side down into the oil.
3. Warm up a nonstick pan, when hot place the fish fillets skin side down and leave until it freely moves when the pan is shaken gently.
4. Turn the fish over, add the thyme, rosemary, cracked garlic cloves, asparagus and shallots, cover with a lid and remove from the fire. The fish will finish cooking within only 2 minutes if it is very fresh.
5. Drain the cucumber (you can keep the marinade in the fridge to use again)
6. Mix the cucumber with the buttermilk, a spoonful at the time, until the cucumber is nicely coated and tastes right, add 8 turns of the the peppermill set to grind setting #4, and half of the mixed herbs
7. Split the cucumber over 4 serving plates
8. Dress the mixed herbs with a little olive oil and arrange on the plate at the very last minute.
9. Drizzle the fish with some lemon juice and place a fillet on each plate on top of the cucumber, add the shallots and asparagus.
10. Decorate with edible flowers (optional)
