Grilled Cornish mackerel, apple, soy, honey and ginger
- ⏱ 20 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Grilled Cornish mackerel is served with pickled mouli, apple and ginger puree, dressed watercress, jelly, and honey, sesame and ginger glaze.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Grilled Cornish mac...
0/0
COOK 1COOK 2
1Mise en place
Prep 2 g lime juice: juice
2Finish the mackerel
3Plate and serve
+ 9 more steps in the app
Grilled Cornish mac...
0/0
COOK 2COOK 1
1Mise en place
2Finish the mackerel
Finish the mackerel
3Plate and serve
+ 9 more steps in the app
Ingredients
- 18 g pickled mouli julienne
- 4 g compressed apple with ginger
- 8 g apple and ginger puree
- 8 g fresh watercress leaves (leaves)
- 2 g lemon and olive oil vinaigrette
- 6 g honey, sesame and ginger glaze and jelly
- 80 g mackerel marinade with ginger and soy
- 3 g honey, sesame and ginger glaze
- 2 g lime juice (juiced)
- 0.1 g Cornish sea salt
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 2 g lime juice: juice
2. Finish the mackerel COOK 1
- Finish the mackerel
3. Grill the mackerel COOK 1
- Lightly brush the mackerel marinade with ginger and soy with the honey, sesame and ginger glaze and place under the grill
- Remove once cooked correctly and good colour is achieved on the skin
4. Make the plating COOK 2
- Assemble in service
- Place the pickled mouli julienne in the centre of the bowl
- Place the dressed fresh watercress leaves on top of the pickled mouli julienne
- Arrange the compressed apple with ginger and honey, sesame and ginger glaze and jelly around the pickled mouli julienne
🤝 Cook 1 hands the bowl to Cook 2.
5. Add apple puree COOK 2
- Place a quenelle of the apple and ginger puree to the top of the bowl
- Arrange the micro herbs on and around the centre of the bowl
6. Glaze and season COOK 1
- Brush with more honey, sesame and ginger glaze and season with Cornish sea salt and lime juice
🤝 Cook 2 hands over the lime juice.
7. Plate and serve BOTH
- Place on top of the pickled mouli and fresh watercress leaves and serve
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