Dorian Janmaat, executive chef of Trencherman’s restaurant The Idle Rocks in St Mawes, shares his recipe for charred mackerel with dashi glaze and yuzu, orange and sesame garnish
Serves 4
You will need
Mackerel fillets 4
For the charred mackerel marinade
Pink peppercorns 8
Coriander seeds 8
Coriander leaves 35g, finely chopped
Ginger 25g, grated
Olive oil 60g
Garlic 1 clove
Lime 1, zest
Sea salt a pinch
For the dashi glaze
Tsazu dashi vinegar 150g
White soy 20g
Sesame oil 5g
Water 25g
Agar-agar 3g
For the garnish
Orange marmalade 1 tbsp
Yuzu juice 1 tbsp
Kimchi sesame seeds a pinch
Mixed baby radish 3, sliced into quarters
Avocado ½, thinly sliced
Chilli ¼ finely diced
Spring onion ¼, finely sliced
Method
- For the marinade: put the pink peppercorns and coriander seeds into a small pan, place over a medium heat and toast for 2 minutes. Transfer the toasted peppercorns and coriander seeds to a pestle and mortar and crush.
- Add the coriander leaves, grated ginger, garlic, lime zest and mix. Continue to mix and slowly add the olive oil. Season generously with sea salt.
- Marinade the underside of the mackerel fillet and put in the fridge for at least 1 hour to marinate.
- For the dashi glaze: add the vinegar, soy and sesame oil to a small pan and heat gently.
- Add the water and agar-agar to another small pan and gently heat until the agar-agar is cooked and clear.
- Add the water mixture to the vinegar pan, stir and then place in the fridge for approximately two hours or until it’s set.
- When ready to serve, blend the mixture and pass through a fine sieve.
- For the garnish: mix together the orange marmalade and yuzu juice and set aside.
- To serve: lightly score the mackerel skin and blowtorch until golden brown. Brush the blowtorched skin with the blended dashi glaze and place under a hot grill for one minute.
- Add a squeeze of lime juice to the mackerel and sprinkle the kimchi sesame seeds on top. Place the mackerel fillet on a serving plate and garnish with the radishes and avocado. Sprinkle on the chilli and spring onion, add a drizzle of the orange marmalade and yuzu juice garnish, then a touch more dashi glaze.