Tom Brown, Head Chef at Outlaw’s at The Capital, Verjus fancier and all round brilliant chap, is featured in the August 2016 edition of Olive magazine.
Asked for his top food trend for the year, Tom of course nominated Verjus by Nathan Outlaw. With both Tom and Nathan regularly exclaiming, ‘How did I cook before without Verjus?’ it’s little wonder the canny team at Olive tracked us down as a must have for the summer larder.
Pick up a bottle or two at John Lewis Oxford Street, Fortnam & Mason, selected Waitrose stores and try the recipe:
mackerel 4 fillets, pin-boned
rapeseed oil 1 tbsp
cucumber ½, peeled, seeded and diced
dill sprigs to serve
white peppercorns 1 tsp
coriander seeds 2 tsp
bay leaves 2
shallots 2, finely sliced
garlic 2 cloves, crushed
green chilli 1, seeded and chopped
golden caster sugar 100g
creamed horseradish 1 tsp
thick greek yogurt 6 tbsp
vegetable oil 250ml
dill a bunch
red grapes 4, thinly sliced
silverskin pickled onions 4, halved
Heat all the pickle ingredients in a pan with 2 tsp salt and simmer for 2 minutes. Remove the liquid from the heat and let it cool to room temperature. Put the mackerel fillets, skin-side down in a shallow dish and pour over the pickle. Clingfilm the surface of the mackerel to ensure they are submerged in the liquid. Put in the fridge for 24 hours.
To make the horseradish yogurt, mix the ingredients with a pinch of salt. Put into a small piping bag and chill until ready to serve. Whizz the vegetable oil with the bunch of dill and a pinch of salt in a blender or liquidiser, then strain through muslin or a clean J-cloth, reserving the green oil. It will keep, covered, in the fridge, for a week.
Let the fish and marinade come to room temperature 1 hour before you serve. Remove the mackerel fillets and pat dry with kitchen paper. Strain the leftover pickling liquid. Whisk 50ml of the strained liquid with 1 tbsp rapeseed oil to make a dressing. Add the cucumber and season.
Pipe a few blobs of the yogurt onto 4 plates, and sit the mackerel fillets on top, skin-side up. Drizzle over the dressing with a few cucumber pieces, grape slices and pickled onion halves. Add a little dill oil and a few dill sprigs. Serve with a simple salad or crusty bread.