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Brighton Mackerel Taco with Crispy Samphire, Sea Buckthorn and Pickled Nutbourne Tomatoes

Lucky Beach

Serves:

2

Chef:

Luke Larsson

Served from:

2022-01-20

Served until:

2022-12-21

Ingredients

    Brighton Mackerel Taco with Crispy Samphire, Sea Buckthorn and Pickled Nutbourne Tomatoes

    Mackerel-

    1 whole mackerel

    Salt

    Filleted and lightly cured, pan fried skin side down when ready to assemble.

    Samphire-

    20g samphire

    1tbsp cornflour

    1tbsp rice flour

    Soda water

    Mix batter ingredients to form a thin batter, dip in samphire and deep fry 1 minute (can be done in advance)

    Sea buckthorn gel-

    200ml sea buckthorn juice

    1tsp xanthan gum

    Bring juice to simmer and reduce by ¼. Make a paste with xanthan gum then incorporate. Chilli and bottle.

    Pickled tomatoes-

    200g best cherry tomatoes you can find

    250ml water

    250ml cider vinegar

    3x cloves garlic crushed

    1tbsp salt

    1tbsp sugar

    1/2tsp whole black peppercorns

    1x star anise

    ½ tsp fennel seed

    Bring all brine ingredients to the boil, place tomatoes in kilner jar, pour over brine and allow to pickle for 3 days.

    Lime Salsa-

    1x white onion fine dice

    Juice + zest 2 limes

    1/2tsp salt

    1 tsp sugar

    1/2tbsp chopped mint

    1tbsp chopped coriander

    1tbsp chopped parsley

    mix all ingredients.

A beach front restaurant serving up locally sourced sustainable dishes

What inspired your One Planet Plate?

A flavourful beach dish using locally caught Sussex fish

Method

To Assemble-

4 x soft tortillas 6”

Shaved radish

Choice of sea herbs

Aioli

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