1 hour 15 minutes, plus 7 days to ferment the gooseberries
PT1H15M
PT
Michael Bremner serves cured mackerel with fermented gooseberries and a fresh, zingy elderflower dressing for a beautifully summery dish. He uses yoghurt whey to ferment the gooseberries, so you will need to plan ahead for this dish. Follow Michael's guide to making whey for best results.
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Wash the gooseberries, remove any stalks and place in a sterile sealable container. Pour in the whey, ensuring the berries are completely submerged, and seal the container. Store at room temperature for at least 7 days
On the day of serving, fillet the mackerel (you can ask your fishmonger to do this for you, if preferred), season with salt and sugar and set aside to cure for 1 hour
Season with elderflower cordial to taste – it’s best to use around 25ml to start, then add more if needed. Add the xanthan gum and blend again until hydrated to thicken the mixture
elderflower cordial, 25–50ml
1.5g of xanthan gum
5
Drain a handful of the fermented gooseberries from the whey and pat dry. Cut into slices and set aside
6
Peel away the fine skin of each mackerel fillet and remove any pin bones. Trim the fillets to neaten. To serve, slice the mackerel into thin slices (1cm maximum) at a 45 degree angle. Arrange on plates, dress with the elderflower dressing and garnish with fermented gooseberries and nasturtium leaves
Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.
Get all the latest recipes straight to your inbox
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Cured mackerel, fermented gooseberries, elderflower