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

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.