Guest Recipe: INDIdog Eatery
8 March 2023
Head Chef, Alfie Hazlitt from Falmouth's INDIdog Eatery shares his sensational Cornish Mackerel, Lemon Puree and Fennel Salad recipe with us
For the Lemon Puree
Ingredients
6x Lemons
100g Caster Sugar
50g Water
50g Lemon Juice
Large pinch Xantham Gum
50ml Neutral oil, Pomace or Rapeseed for example
Please note!
There will be more than you need, but it is difficult to make in small quantities. There are lots of ways to use it, for example, you can add it to mayonnaise or in a gin & tonic, or over any other white fish.
As it is quite a strong flavour, you will only need a little on the plate, taste it and use to your liking.
Method
- Cut the lemons into rounds, you want them to be as thin as possible. Remove any pips and place the lemons in a pan with the sugar, water and lemon juice.
- Bring to the boil then turn the heat down low, just below a simmer, and cook for about 40 minutes.
- The lemons are cooked when they are soft and translucent.
- Remove the collapsed lemons from the pan with a slotted spoon and place in a jug blender.
- Blend on high with a little of the cooking liquor if necessary.
- Add a large pinch of Xantham Gum and drizzle in the neutral oil to form a thick puree.
- Pass through a sieve and reserve for later.
For the Smoked Mackerel Pate
Ingredients
600g Smoked Mackerel Fillets
1x Lemon, zest only
200g Greek Yogurt
200g Crème Fraiche
60g Horseradish Sauce
2x Spring Onions, sliced
Fresh Dill, picked and chopped
Fresh Chives, chopped
Method
1. Peel the skin from the Smoked Mackerel fillets and cut out the pin bones, gently break up the Mackerel by hand and place in a mixing bowl
2. Add the remaining ingredients and mix until just combined, taste and adjust the seasoning to your liking.
For the Fennel Salad
Ingredients
1x bulb Fennel
½ a Cucumber
4x large leaves of baby Gem Lettuce
Lemon Juice
Extra Virgin Olive Oil
Salt
Method
- Using a peeler, remove the skin from the cucumber and discard.
- Continue to peel long ribbons from the cucumber, turning it as you go. You will need about 8 ribbons, the remaining cucumber can be reserved for another dish.
- Remove the top and outer layers from the Fennel. Slice the fennel as thinly as you can. A serated knife will help you if you do not have one that is very sharp.
- Lay the lettuce leaves on top of one another and cut them thinly too.
- Place all the slice salad ingredients into a bowl and dress with a little lemon juice, oil and salt
Mackerel and Croutons
Any slightly older bread is great for croutons, pre heat a fan oven to 160’c.
Using a serrated knife, cut the bread to your preferred size, thinner is better here. We cut ours to match the length and width of a Mackerel fillet. You will need at least one per person, but any extra will be perfect for any leftover pate.
Place the crouton onto an oven tray. Drizzle with extra virgin olive oil and season with a little salt and pepper.
Cook for between 14-18 minutes, or until crisp and golden.
Leave aside to cool.
You will need 4x Mackerel Fillets, pin boned (ask your fish monger to do this)
Cook the Mackerel in your preferred way, a hot grill is best.
Assemble all the elements in any order you see fit and enjoy!
With thanks to Alfie Hazlitt for sharing one of his signature dishes