This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Whether you've got a glut of home-grown cucumbers to work through or are simply after a bright, summery starter that looks as good as it tastes, this dish from Will Devlin ticks all the boxes. Pan-fried mackerel fillet comes accompanied by charred, pickled and juiced cucumber, with a horseradish cream and cucumber-scented borage flowers for added wow-factor.
The sauce in this dish requires ultratex to thicken the cucumber juice, which is available online – it can, however, be substituted for 3g agar agar, which is easier to source (although the sauce will not have the same texture). Image by Food Story Media.
Get in touch