Mackerel with Seaweed and Radishes

Serves
2

Ready In
45 minutes

Ingredient List

1 x large Mackerel (filleted)

150g Seaweed mix - rehydrated in cold water (Hijiki, Wakame, Dulse are all easily sourced) 

1 sheet Nori (toasted seaweed, normally for sushi)

25g Vinegar powder (otherwise known as sushi seasoning)

100g Sea salt 

1 small White radish or Mooli

5 breakfast or round Radishes

100g Greek yoghurt

50g Sunflower seeds

25g Sugar 

25g Soy sauce

25ml Extra virgin Rapeseed oil

½ Lemon

A Bottle of Fresh Tendrils

Method

Prepare the Mackerel. Using a very sharp knife (!) slice either side of the pin bones that run down the centre of each fillet, in effect splitting it in two, leaving you with four pieces of fish. Reserve the two lager pieces of fish for later

Make the cure by blitzing the sheet of Nori until a coarse powder, reserve a little of this to finish; mix the nori powder with the salt & the vinegar powder

Skin the two ‘belly’ sections of the fish, slice each into three & season liberally with the cure. Leave this for 30 minutes

Slice the radishes thinly, by hand or on a mandolin, and reserve

Repeat with the white radish

Toss the sunflower seeds with the sugar and soy and toast in a pan until incorporated and the seeds are nutty and sticky. Set aside

Drain the seaweed and pat dry. Dress with the rapeseed oil and a spritz of fresh lemon. Repeat with the radishes

Place the reserved fish on an oiled tray, skin side up and place under a hot grill for 2 minutes

Remove the ‘belly’ pieces from the cure and rinse the salt off and pat dry

When you remove the fish from under the grill, liberally dress with Fresh Tendrils

In the centre of the plates, place a generous spoon of yoghurt

Place small piles of the seaweed and top with the sliced radishes and Mooli around the edge of the yoghurt, leaving space for the cooked fish

Place the cured fish pieces around that

Place the cooked fish in the gap created by the other ingredients

Sprinkle over the toasted seeds and some reserved Nori dust

Finish with a final dressing of Fresh Tendrils

Enjoy!