Good_Things_Magazine_AprilMay_2017

INGREDIENTS

For the pickled mackerel

· 200g cider vinegar

· 100g sugar

· 200ml water

· 1 tsp salt

· 4 mackerel fi llets

For the roasted rhubarb

· 2 sticks rhubarb, washed,

cut into fi nger-sized pieces

· sprinkle of demerara sugar

· sprig of dill, fi nely chopped

For the gooseberry sauce

· 200g gooseberries

· 1 lemon, juice only

To serve

• 1 large radish, fi nely sliced


• a little olive oil


• a little grated liquorice root


• salt

METHOD

1. For the pickled mackerel,
   bring all ingredients except
   the fi sh to the boil in a
   medium saucepan, then
   remove from the heat and
   allow to cool. Add the

mackerel and set aside to

marinate for 3 hours.

2. For the roasted rhubarb,
   preheat the oven to 160°C.
   Toss the rhubarb pieces with
   the sugar and dill, and roast
   for 5 minutes, or until just
   tender. Remove from the
   oven and set aside.


3. For the gooseberry sauce,
   bring a large saucepan of
   salted water to the boil, add
   the gooseberries, and blanch
   for 2 minutes, or until just

soft. Drain, transfer the fruit

to a blender with the lemon

juice, and blend until smooth.

Set aside.

4. To serve, preheat the grill
   to high. Dress the radish with
   olive oil, liquorice and salt,
   and set aside. Remove the
   mackerel from the pickle,
   rinse under cold running
   water and pat dry with
   kitchen paper.


5. Briefl y grill the mackerel,
   skin-side up, until crisp.
   6. Spoon some of the
   gooseberry sauce onto each
   serving plate, then top with
   a mackerel fi llet and some
   of the rhubarb and radish.
   Garnish with the salad leaves,
   and serve.

RECIPE COURTESY OF

OLI MARTIN, HIPPING HALL

hippinghall.com

Oli Martin Pickled mackerel, roasted

rhubarb, radish & gooseberry

Serves 4

ENTERTAINING & INTERIORS

goodthingsmagazine.com 77

Chefs_MATT ZPCATHY ZP_v2.indd 77 03/04/2017 21:04