Ashburton Cookery School's Charred Mackerel Recipe

Pickled Baby Beetroot and Radish (serves 2)
1. Boil the beetroots until tender, refresh into cold water, strain and peel when cool enough to handle.
2. Prepare the radishes as demonstrated, place into a separate bowl from the beetroot.
3. Toast the seeds in a dry pan until they start to pop.
4. Add the water, vinegar, salt and honey and bring to the boil. Once boiled, pour half over the cooled beetroot and cover with a lid to create a good seal. Pour the remaining liquor over the radishes and cover.
5. Leave out at room temperature for at least an hour to allow to pickle.

Cucumber Jelly (minimum size batch)
1. Place the sugar, water and dill into a pan and bring to the boil. Take off the heat and leave to infuse for 5 minutes while you prepare the cucumber.
2. Remove the seeds from the cucumber and chop into even sized pieces, place into a blender.
3. Strain the liquid, add to the blender with the cucumber and blend on high power until smooth.
4. Pass through a fine sieve and muslin into a pan. Add the agar agar and bring to the boil to activate, pour onto a level tray and chill for 30 minutes.

Mackerel Tartare (serves 2)
1. Chop the mackerel into small pieces and mix with the rest of the ingredients.
2. Mix in the lemon zest and half the juice, adjust the seasoning to taste. Add more lemon juice if required.
3. Leave to marinade for 30 minutes in the fridge before wrapping in cucumber jelly.

Charred Mackerel (serves 2)
1. Pre-heat the oven to 200°C, place the mackerel fillet onto a baking tray, rub lightly with olive oil and blow torch the skin until a charred look is achieved.
2. Place into the oven for 4 minutes, remove from the oven and char the flesh side with the blow torch, leave to sit while you assemble the dish.

Wasabi Crème Fraiche (serves 2)
1. Place the crème fraiche, double cream and lemon juice into a bowl and whisk until semi whipped.
2. Add the wasabi to taste. Season and refrigerate.