Mackerel with cucumber and borage

by Will Devlin
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Ingredients

Fish & Shellfish

  • 2 mackerel, boned and filleted with the belly reserved (ask your fishmonger)

Store Cupboard

  • 2 tbsp of creamed horseradish
  • sea salt
  • 100g of salt
  • 100g of sugar
  • sea salt

Salad & Fresh Herbs

  • 1 tbsp of dill, chopped
  • 50g of dill, chopped
  • borage flowers

Oils & Vinegars

  • rapeseed oil, for frying
  • 200g of white vinegar

Fruit & Vegetables

  • 1 cucumber
  • 1 tbsp of juniper berries, peppercorns, coriander seeds and star anise (all mixed together)
  • 2 cucumbers

Beverages

  • 300ml of water

Speciality Ingredients

  • 12g of ultratex, or 3g agar agar