Personal

Car Stuff

Extras

Mackerel with Gooseberry Jelly

From Street Market Chefs, Five
Serves 2

100g green gooseberries
100g red gooseberries
30g light sugar
6 gelatine leaves soaked in very cold water
1 tsp lemon and basil vinegar
2 tbsp rapeseed oil
20 fresh pea pods
1 bag of salad leaves
6 pea shoots
2 fillets of mackerel (pin boned - bones removed and skin scoured – you can ask your fishmonger to do this for you)
1 bronze fennel plant

To make the jelly, first soak the gelatine in cold water, until soft. Prepare a shallow tray by lining it with cling film.

Place the red and green gooseberries in a saucepan, sprinkle with the sugar and cook in 200ml of water. Once the gooseberries have reduced, take a teaspoon (10ml) of the mixture and put to one side to use in the vinaigrette. Then remove the saucepan from heat and allow the gelatine to melt into the mixture.

Sieve the on to the shallow tray and place in a fridge to set – this should take approximately 30 minutes.

To make the vinaigrette, mix a teaspoon of lemon and basil vinegar and a tablespoon of rapeseed oil, with the reserved gooseberry juice.

Pod the peas and blanch in boiling water for about 2 minutes. Then remove approximately 10 peas and put to one side. Using a stick blender, blend the rest of the peas with a little boiling water and a tablespoon of rapeseed oil, until you have a smooth puree.

Line a pan with a piece of baking parchment and place the mackerel fillets on top, skin side down. Drizzle with rapeseed oil. Then cook for approximately 5 minutes before flipping the fillets over for a few seconds and then removing them from the frying pan.

Dress the salad leaves with the vinaigrette.

Take the gooseberry jelly from the fridge and, using a sharp knife, cut into cubes.

Place the dressed salad leaves on a plate. Arrange the diced gooseberry jelly around the salad and sprinkle with the fresh peas, pea shoots and the bronze fennel. Drizzle with the pea puree and lay the mackerel on top.