Simon Hulstone pairs baby artichokes with marinated, charred mackerel for this beautiful, vibrant seafood starter. The chef vacuums the artichoke in a chamber sealer before cooking in a water bath to make them wonderfully tender. If you don’t have access to a chamber sealer, ziplock bags can be used instead.
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Preheat a water bath to 85°C
To begin, fill a small bowl with iced water and add the lemon juice. Peel the artichokes leaf by leaf and trim around the bases to make sure no tough sinew is remaining. Place the trimmed chokes in the acidulated water and discard the leaves
1 lemon, juiced
4 baby violet artichokes
In a small saucepan, bring all of the remaining ingredients for the artichokes to the boil, remove from the heat and leave to infuse until the mixture is cool
25ml of olive oil
50ml of white wine
10ml of vinegar
1 sprig of dill
1 sprig of tarragon
1 sprig of fresh lovage
Remove the artichokes from the water and place into a vacuum bag. Cover with the infused vinegar and herbs and vacuum on full using a chamber sealer. Place the artichokes in the water bath and cook for 1 hour or until tender
Remove the bag from the water bath, allow to cool then cut the artichokes into quarters. Set aside in the fridge until ready to serve
For the mackerel marinade, blitz the coriander seeds, salt and sugar together in a blender to make a fine powder. Cover the mackerel evenly with the powder and set aside to marinate for 12 minutes
25g of coriander seeds
100g of sugar
100g of sea salt
Rinse the mackerel in cold water to remove the marinade and pat dry. Using a blowtorch, scorch the mackerel all over until just cooked, being careful not to burn the flesh
1 fresh mackerel fillet, pin-boned (or ask a fishmonger to do this)
To serve, place the mackerel on a plate and arrange the quartered artichokes around the fillet. Garnish with fresh herbs, edible flowers and small salad leaves, and dress the salad with a few spoons of the cooking liquor. Serve immediately
baby salad leaves
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