Hay Smoked Mackerel, wild mushrooms, apple, celeriac remoulade

wild Mushrooms and Scottish Mackerel are prized for their exceptional quality, rich flavour, and sustainability. Caught in the cold, pristine waters of the North Atlantic, this oily fish boasts a firm texture and a high concentration of omega-3 fatty acids, making it both delicious and nutritious. Scottish mackerel is harvested using responsible fishing practices, ensuring the preservation of stocks for future generations.

ingredients

• 1 fresh Scottish mackerel
• 200g Maldon salt
• Zest of 1 lime
• Two handfuls of dry hay
• 1 celeriac
• 100g mayonnaise
• 1 spoonful of grain mustard
• Juice of 1 lime
• 3 Bramley apples
• 100g wild mushrooms
• 30ml single malt

Instructions:

For the mackerel

• Begin by filleting the mackerel. It’s important to remove the skin, as this thin transparent layer can affect the texture of the dish. Once the skin is removed, carefully inspect the fillets and use tweezers to remove any small bones. This is a crucial step to ensure the fish is pleasant to eat and free of any sharp bone fragments.

• To enhance the flavour of the mackerel, make a quick curing mixture by combining Maldon salt and lime zest. Coat the fish fillets generously with the salt and zest mixture, making sure the curing agent penetrates the flesh. Let the fish cure for 20 minutes at room temperature. This brief cure enhances the fish’s natural flavours and imparts a delicate zestiness from the lime. The salt also draws out moisture from the mackerel, which helps it retain its structure during cooking.

For the apples

• While the mackerel is curing, turn your attention to the apples. Peel the apples and cut them into small, uniform brunoise (fine dice). This method of cutting creates small cubes, perfect for evenly distributing the apples in the final dish. Place the apple brunoise in a small pot and cook over low heat until the apples have softened and released their moisture. Stir occasionally, ensuring the apples break down into a smooth, silky purée.

• Set aside a small portion of the apple brunoise to add to the purée later. This will provide a nice contrast in texture when served. The apple purée will lend a slightly sweet and tart flavour that pairs beautifully with the smoky mackerel.

For the mushrooms

• Next, prepare the wild mushrooms. Clean the mushrooms gently using a damp cloth to remove any dirt or debris. Avoid rinsing them under water, as they can absorb moisture, which could affect their texture. In a pan, melt a bit of butter and add the mushrooms, seasoning with salt and pepper. Sauté them until they become golden brown and fragrant.

• Once the mushrooms have roasted, add a splash of single malt whisky and flambé them, igniting the alcohol to release a deep, smoky aroma. This process not only intensifies the flavour of the mushrooms but also adds a subtle smokiness that complements the mackerel.

For the celeriac

• To create the celeriac slaw, peel the celeriac and slice it finely using a mandoline for even, thin strips. The delicate texture of the celeriac is perfect for this kind of dish. In a mixing bowl, toss the celeriac strips with mayonnaise, mustard, salt, and a squeeze of lime juice. The mustard adds a tangy kick, while the lime juice brings freshness and balance to the slaw. The celeriac will have a crunchy texture and a slightly creamy finish from the mayonnaise, which adds another layer of flavour to the dish.

Smoking

• Once the curing process is complete, rinse the mackerel fillets under cold water to remove excess salt, then pat them dry with a cloth. For the smoking process, you will need hay, which adds a distinctive smoky aroma to the fish. Bake the hay in the oven at 180°C for 3-4 minutes until it becomes dry and fragrant. The hay will be used to create a smoky environment in which to cook the mackerel.

• Place the mackerel fillets in a steamer tray and position the tray on top of the hay. Ignite the hay carefully, and once it begins to smoke, immediately cover the tray with a hermetic lid. Allow the fish to smoke for 30–40 minutes. This process gently infuses the fish with a rich, smoky flavour while keeping it moist and tender. The smoke adds a beautiful complexity that complements the sweetness of the apple purée and the earthiness of the mushrooms.

To plate up

• Once the mackerel is smoked and ready, it’s time to plate the dish. Begin by placing a generous spoonful of the apple purée on the plate, creating a smooth base. Arrange the roasted mushrooms around the purée, ensuring that each bite will have the perfect balance of flavours. Add a portion of the celeriac slaw, which will provide a fresh, crunchy contrast to the richness of the smoked fish. Finally, place the smoked mackerel fillets on top of the plate, showcasing their silver smoky exterior.