45 minutes, plus 2 days to dehydrate the 'nduja and pork rind
PT45M
PT
James Cochran's smart mackerel starter barely requires any cooking at all, just a simple cure for the mackerel, the gentle heat of a dehydrator and a blowtorch if you have one handy. A sharp cucumber pickle cuts through the oily fish, whilst pork rind and spicy 'nduja from the south of Italy combine to bring texture and piquancy to the dish.
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Dehydrate the ‘nduja for 72 hours in a dehydrator set at 85ºC. It’s best to do this in a colander over a bowl so you keep the oil. Once the ‘nduja is completely dry, store in an airtight container for later
Once the pork skin is chilled, scrape all the excess fat away and dehydrate the pork skin at 85ºC for around 24 hours (it can go in with the ‘nduja)
4
Once the pork skin is completely dry, preheat an oven to 220°C/gas mark 7. Bake the rind for 6–8 minutes until it turns crispy and puffs up (about ). Crush the skin into a crumb and reserve
5
Slice the cucumber as thinly as possible using a mandoline and place the slices in a heatproof bowl. Toast the mustard seeds in a hot dry saucepan, then add the rest of the pickle ingredients and bring the mixture to a boil. As soon as it reaches a boil, pour it over the cucumber and leave to cool
Trim the mackerel fillets and score lines into the skin. Mix together the ingredients for the mackerel cure, then submerge the mackerel in the mixture and leave to cure for 20 minutes
Remove the fillets from the cure, pat dry thoroughly and blowtorch the mackerel skin until black (alternatively you can put the mackerel skin-side up under a hot grill)
8
To serve, divide the mackerel fillets between 4 plates. Dress with the cucumber on top, followed by crumbled 'nduja and pork skin
After spending nine years with the likes of Brett Graham at The Ledbury and The Harwood Arms, James Cochran has become one of the UK's most exciting chefs, wowing the capital with his imaginative cooking at 1251.
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Cured Cornish mackerel with 'nduja, cucumber and pork skin
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Cured Cornish mackerel with 'nduja, cucumber and pork skin
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Cured Cornish mackerel with 'nduja, cucumber and pork skin