Salted and soused mackerel with almond gazpacho and rhubarb
Chef Adam Byatt's recipe uses a pink salt block to cure fresh mackerel, preserving the delicate flavour of the fish.
Ingredients
For the pickle liquor
For the almond gazpacho
- 250g/9oz whole peeled almonds
- 230ml/8fl oz olive oil
- 1 garlic clove
- 20ml/⅔fl oz sherry vinegar
- 15g/½oz sea salt
For the mackerel
To serve
Method
To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool.
To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight.
The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge.
Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more.
Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour.
Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side.
To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top.
