Mackerel tartare and Sechuan Button

• 1 fillet of mackerel  
• 1 lemon 
• 5g sea salt 
• 5g sugar 
• 250g fresh dill 
• 50g of chives 
• 250g flat leaf parsley 
• 100g vegetable oil 
• 1 Sechuan Button 
• 100ml double cream 
• 50g smoked mackerel 

• Debone and dice the mackerel fillet. 
• Finely chop 50g of dill, 50g of flat leaf parsley, 50g of chives and the Sechuan Button. 
• Marinade the mackerel in salt, sugar, the juice of half the lemon, the chopped herbs and Sechuan Button. 
• Peel and dice the celery and blanch in boiling salted water for 30 seconds then immediately plunge into ice water. 
• Peel and dice the apple and together with the blanched celery add this to the mackerel mixture. 
• Place the remaining parsley and dill in a blender and blend with the vegetable oil on full power for 2 minutes. 
• Place the mixture in a saucepan and bring up to 100°C while stirring constantly, then immediately pour into a bowl over ice through a coffee filter. 
• Gently warm the cream with the smoked mackerel to infuse the flavour and blend till smooth, season with lemon juice. 
• Once chilled mix the cream sauce with the herb oil to produce a split sauce. 
• To serve spread the mixture over a paper towel to drain excess liquid. 
• Place a small amount of the mackerel tartare in the middle of the bowl and sauce with the split cream sauce.  

Recipe: Thomas Martin