Free Range Egg Recipes

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Mackerel and Egg


Serves: 2

2 mackerel
60g salt
60g sugar
4 pinches coriander seeds
2 limes, zested
White bread sliced
Fresh Seaweed
75g garlic cloves, peeled
75ml lemon juice
120g egg yolk
1/4 cucumber
Prep: 30 mins

Cook: 60 mins

Preparation Method

  • Remove the mackerel head and fillet the fish. Slice along the pin bones and remove all bones in one action.
  • Marinade the two fillets flesh side down in a marinade of salt, sugar, coriander seeds and lime zest, cover and place in the fridge. After one hour remove and wash the fillets.
  • Dust very lightly with salt on flesh side only and roll both fillets together, flesh sides touching, into a cylinder shape wrapping in cling film.
  • Blanch in boiling water for 45 seconds, plunge into ice cold water and refrigerate.
  • Take the crusts off the bread and roll very thin with a rolling pin. Cut into small pieces and sprinkle over seaweed. Fry in a little butter till golden and crisp.
  • For the garlic and lemon purée, put the garlic cloves and lemon juice into a vacuum packing bag and seal. Place in a pan of boiling water and cook till tender. Open the bag and blitz the mixture adding salt to taste.
  • Pass the purée and place in the fridge
  • Take the Free Range Egg Yolks and place into a vacuum pack bag, seal and place into the water bath for 50 minutes at 65°C.
  • Remove from the bath and pass the mixture and season with salt place into a piping bag (to prevent the egg from forming a skin). Leave the bag at room temperature
  • Peel and deseed the cucumber. Cut the flesh into small cubes
  • Pipe the egg yolk purée onto the plate in small rounds.
  • Assemble the cucumber, buckler leaf sorrel and chive flowers as shown in the picture.
  • Drizzle the olive oil between the garnishes and the mackerel
  • ALTERNATIVE TO VACUUM PACK If you do not have access to a vacuum pack device you can use a strong re-sealable bag to seal the protein, fruit or vegetable that needs to be exposed to a water bath. Press out as much air as possible and use a straw to remove more air at the final stages to create as tight a vacuum as possible
  • ALTERNATIVE TO A WATER BATH If you do not have access to a water bath, use an ice box to insulate the water. Fill the ice box with hot water and using cold water and a thermometer, adjust the temperature to the desired cooking temperature. The insulation will maintain the temperature for up to 6 hours, however it is worth checking the temperature every hour to allow for change in variables. Use additional hot water or cold water to adjust accordingly