Mackerel, carrot and cumin remoulade served with a fennel wholegrain salad

To begin the remoulade…

Mayonnaise:

• 4 free range egg yolks
• 2 heaped tablespoons of wholegrain mustard
• ¼ pint of vegetable oil
• ¼ pint of olive oil
• Dash of white wine vinegar
• Squeeze of lemon juice
• Sea salt
• Freshly cracked black pepper

1. To begin your mayonnaise separate 4 free range egg yolks, then add a heaped teaspoon of wholegrain mustard and a dash of white wine vinegar.
2. Next add a squeeze of lemon juice and add your oils in one steady stream, if the mayonnaise gets too thick you can add a touch of water to let the mayonnaise down.
3. To finish, season with sea salt and black pepper and reserve in the fridge until required later on in the process.
4. For your heritage carrot and cumin remoulade wash and peel 3 large purple white and red carrots, top and tail them, then using the julienne attachment on your Japanese mandolin cut your carrots into long strips.
5. Place into a large serving bowl, gently season with sea salt as this helps to firm up the texture of your vegetables removing a little of the moisture.
6. Season with black pepper and freshly toasted cumin seeds, mix with a little of the mayonnaise just to bind and then finish with a squeeze and zest of lemon juice.

For your Mackerel:

1. For your mackerel, gut fillet and pin bone your mackerel, make small cuts along the back of the fish, as this benefits the fish in two ways; even seasoning and even cooking.
2. For even seasoning lightly season the fish in a three part brine, this is three parts salt to water. Rest in the brine for 15 minutes, wash the fish under cold running water to remove the brine as the fish will become to salty and over brined.
3. To cook your mackerel line a baking tray with tin foil, place your mackerel fillets facing up and griddle for 10-15 minutes until the mackerel is perfectly cooked and the skin a light golden brown.
4. Remove from the grill, to finish squeeze over a little lemon and some freshly cracked black pepper.

To Plate:

Lay a spoonful of your heritage carrot and cumin ramoulade onto the base, next top with your freshly grilled mackerel fillet and a drizzle of cold pressed olive oil.

‘I love this dish for two reasons the first being the array of textures which it delivers the fresh crunch of the carrot coupled with the soft flakes of gridled mackerel flesh’ – The Gourmet Gent

 To accompany this dish… the GG’S warming wholegrain fennel salad:

1. To begin this dish in a small saucepan of boiling water place ¼ of bag of wholegrain rice to three cups of water, allow to cook until the rice has absorbed the water, through cooking grains and pulses like this you ensure that they are perfectly cooked and tender.
2. Next add two cups of wholegrain couscous , into a bowl along with three cups of boiling water and a drizzle of olive oil and half a lemon. Once cooked season with a touch of sea salt and black pepper.
3. To lift this dish, using the Japanese mandolin finely slice your fennel bulbs reserve the shoots of the fennel as they give the dish a perfect fragrance and delicate notes.

Refreshments
My take on a Saint Clement’s…

1. In a large jug squeeze and zest three lemons and limes
2. Add crushed mint leaves and the bruised stalks as this helps to refresh your taste buds and compliments the dish.
3. To finish add some ice cold lightly carbonated water and pour into chilled glasses.

Serve and enjoy with family and friends.