Miso glazed Mackerel, smoked egg, horseradish buttermilk


Take the mackerel fillets, trim top and bottom depending how you want to serve it.
Check for any small pin bones and remove
Season the mackerel with sea salt and leave for 10 minutes
then rinse in ice water and pat dry
Nearer the time Grill or blow torch

Miso glaze

  • 110g Miso
  • 100g soft dark brown sugar
  • 3 tsp sesame oil
  • 6 tble mirin

Place all the ingredients in to pan and bring to the boil simmer for 5 mins then chill


  • 250 ml buttermilk
  • 50 ml horseradish juice
  • 100gbutter
  • 1g Xthaum gum
  • Lemon
  • Season

Watercress purée

  • 110g unsalted butter
  • 400g watercress, leaves picked, half of the stalks retained and finely chopped
  • Salt
  • 200ml chicken or vegetable stock
  • Beer vinegar or lemon juice (optional)



  1. In two separate pans warm the buttermilk  in one and the butter and horseradish juice in the other
  2. Bring  the butter mix to boil add the gum and whisk, cook out for 1 to 2 minutes
  3. Then pour over the warm buttermilk
  4. Season with lemon juice and salt
  5. Then chill

Smoked egg

  1. Soft boil the eggs 6/7minutes,
  2. carefully remove the yolks
  3. Lightly smoke using a smoking gun, or pan of smoking chips,
  4. rest the eggs in a basket and foil
  5. Smoke to taste
  6. Blend, season, add a little vinager to taste and a splash of water for the consistency you like

The watercress purée

  1. Heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt. Cook for 2-3 minutes, until softened, then add the chicken or vegetable stock and the watercress leaves. Cook for 1 minute, until the watercress leaves have just wilted.
  2. Transfer to a food processor and blend until smooth. Pass the purée through a fine sieve into a bowl set over ice, then refrigerate. Check the seasoning (you can add a splash of beer vinegar or lemon juice) and warm through before serving.

To finish have some fun
Can add some fresh apple and watercress to the dish