Mackerel with horseradish and mackerel broth

Authorcrumbs

Yields1 Serving
 4 very fresh whole mackerel
 40 g kosher salt
 1 l water
 dry hay
 100 g kombu
 200 g horseradish
1

Fillet the mackerel and remove the first layer of skin. Take out any pin bones using tweezers. Reserve the bones.

2

Dissolve the salt in the water and add the mackerel to the solution. Leave for 4 hours.

3

Place the mackerel bones on a cake rack and put the hay underneath in a deep heat- proof tray. Set fire to the hay and allow it to burn, being very careful of the flames, before covering the bones with tin foil to smoke them.

4

Place the bones in 2 litres of filtered water and bring to a simmer over a gentle heat. Drop the kombu into the simmering water for 2 minutes, then remove. Allow the broth to gently simmer for 2 hours, then pass through a muslin cloth to strain.

5

After the mackerel has been in the brine for 4 hours, remove and wash.

6

Ladle a small amount of the smoked mackerel stock into each warm bowl.

7

Burn the top of the mackerel with a hot ember from a barbecue or a blowtorch, being careful not to cook the mackerel but warm it. Slice and add to the bowls.

8

Grate the horseradish and arrange on the top of the fish. Serve immediately.

Recipe from wilsonsbristol.co.uk

Category

Ingredients

 4 very fresh whole mackerel
 40 g kosher salt
 1 l water
 dry hay
 100 g kombu
 200 g horseradish

Directions

1

Fillet the mackerel and remove the first layer of skin. Take out any pin bones using tweezers. Reserve the bones.

2

Dissolve the salt in the water and add the mackerel to the solution. Leave for 4 hours.

3

Place the mackerel bones on a cake rack and put the hay underneath in a deep heat- proof tray. Set fire to the hay and allow it to burn, being very careful of the flames, before covering the bones with tin foil to smoke them.

4

Place the bones in 2 litres of filtered water and bring to a simmer over a gentle heat. Drop the kombu into the simmering water for 2 minutes, then remove. Allow the broth to gently simmer for 2 hours, then pass through a muslin cloth to strain.

5

After the mackerel has been in the brine for 4 hours, remove and wash.

6

Ladle a small amount of the smoked mackerel stock into each warm bowl.

7

Burn the top of the mackerel with a hot ember from a barbecue or a blowtorch, being careful not to cook the mackerel but warm it. Slice and add to the bowls.

8

Grate the horseradish and arrange on the top of the fish. Serve immediately.

Recipe from wilsonsbristol.co.uk

Mackerel with horseradish and mackerel broth