The Recipes

BBQ Mackerel with Soused Rainier Cherries and Emince of Fennel

Ingredients

BBQ Mackerel

70ml of white wine vinegar
4 fresh mackerel fillets
30g of caster sugar
1 pinch of sea salt
30ml of water

Cider Vinaigrette

150ml Extra Virgin Olive Oil
50ml Cider Vinegar
25ml water
2g Salt

Emince of Fennel

350g of Large Fennel, thinly sliced 1mm thick
50g Baby Rocket Leafs
Cider Vinaigrette
Sugar
Salt

Soused Rainier Cherries

40 Rainier Cherries cut in half Stones Removed
6g Chardonnay vinegar
5g Lemon peel
287ml water
25g Sugar
2g Thyme
1 Bay leaf
5g Salt

Method

BBQ Mackerel

To make the mackerel pickle, mix the vinegar, water, sugar and sea salt together in a saucepan and bring to the boil. Remove from the heat and allow the pickle to cool to room temperature.

Ensure the mackerel fillets are de-boned and then place esh side down in the pickle for 1 hour.

Remove from marinade pat the skin dry and blow torch until lightly charred.

Cider Vinaigrette

Combine water and salt until dissolved, whisk in vinegar and finally the oil to emulsify.

Emince of Fennel

Marinade the fennel for 5 minutes in dressing, taste and season, mix through freshly picked rocket.

Soused Rainier Cherries

Put all ingredients apart from the cherries in a pan and bring to the boil. Remove from heat and allow to cool to room temperature. Strain and pour over cherries leave for 1 hour before serving.