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Free delivery
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2h curing, 15 mins cooking
Serves 2
Ingredients
For the cure:
8 tbsp Cornish Sea Salt Fine Flakes
3 tbsp golden caster sugar
1 tsp pink peppercorns, gently crushed
3 star anise
1 tsp cumin seeds
3 bay leaves, torn
4 mackerel fillets
To serve:
115g samphire
1 tbsp pickled ginger
Pinch Cornish Sea Salt Savoury Umami
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Make the cure by mixing all of the dry ingredients together in a shallow bowl, making sure that it is well combined.
Thoroughly cover the mackerel in the curing mixture, ensuring both sides are well coated and that the cure is well rubbed into the fish. Place in the fridge for 1 hour, then turn the fillets over, re-cover with the cure and leave for a further hour.
Before serving, rinse the mackerel fillets under cold water and pat dry with some kitchen towel. To crisp the skin before serving, sear skin side down in a very hot non-stick pan or use a blow torch. While the fish is searing, cook the samphire for 2-3 mins in salted boiling water, then drain.
Season the skin fish with a pinch of Savoury Umami and serve on a bed of samphire with pickled ginger to accompany.
