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
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
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
- 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.