- 4 sushi-grade mackerel fillets
- 200g/7oz salt
- 50g/1¾oz sugar
- 1 star anise
- pinch black peppercorns
- pinch coriander seeds
- 50ml/2fl oz white wine vinegar
- 1 carrot, peeled, cut lengthways and sliced thinly on an angle
- ½ cauliflower head, cut into small florets
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 red onion, cut into eighths
- 1 courgette, cut lengthways and sliced thinly on an angle
- 8 gooseberries
- 25g/1oz butter
- 2 tbsp caster sugar
- ½ vanilla pod
- 100g/3½oz gooseberries
- splash sweet white wine
- splash white wine vinegar
- coriander cress
- baby rocket leaves
- Lay the mackerel fillets on a tray and sprinkle with the salt and sugar. Cover with baking paper, press with a weight and chill in the fridge for 30 minutes.
- To make the pickling syrup, bring 250ml/9fl oz of water to the boil with the star anise, peppercorns, coriander seeds and white wine vinegar. Allow to cool.
- Bring another saucepan of water to the boil and blanch the vegetables and gooseberries for 1 minute. Drain and add to the cold pickling syrup.
- To make the gooseberry purée, melt the butter in a small saucepan on a medium heat. Add the sugar, vanilla and gooseberries. Cook for 10 minutes until the gooseberries are soft. Add the wine and vinegar and stir well. Transfer to a food processor or blender and blend to a loose purée.
- Remove the mackerel and wash off the salt cure. Slice each fillet very thinly.
- Spoon some purée on to the bottom of a serving dish. Drain the pickled veg well and sprinkle over the purée. Lay the mackerel on top and garnish with the cress and rocket.