Mackerel
300g salt
150g sugar
1g star anise
1.2g green anise
2.5g black pepper
1. Filet the mackerel by taking out the bone and keeping the skin.
2. Cure the fish in the marinade for 2 hours.
3. Rinse and dry the filet then smoke for 15 minutes.
Pickles
3 cucumbers
270g white balsamic vinegar
200g sugar
1. Bring the vinegar and sugar mixture to a boil.
2. Cut the cucumbers (without the seeds) with the slicing machine at a setting of 7.
3. Place cucumbers in a vacuum bag with half of the syrup for 30 minutes.
4. Cut into small squares.
Cucumber mint jelly
430g cucumber juice
32g mint leaves
Infuse cucumber juice with mint leaves overnight then strain.
300g infused cucumber juice
1g agar
6g gelatin
1. Bring to a boil a mixture of 50g of cucumber juice with agar.
2. Add gelatin and pour 200g of the mix into a mould, and keep in the chiller.
Liquorice yogurt
Mix the yogurt and add the liquorice extract and salt
Thai basil oil
125g vegetable oil
125g olive oil
75g blanched Thai basil leaves
1. Place all ingredients in a paco jet bowl and freeze.
2. Mix three times and strain with coffee filter paper.
To finish
1. Plate the mackerel filet.
2. Garnish with cucumber slices, cucumber pickles, black and purple radish slices, Thai basil leaves with Thai basil oil and liquorice yoghurt.
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