Torched Mackerel

Torched Mackerel:--
4 fillets fresh mackerel, skin on
Mackerel Tartare:--
4 skinned Mackerel fillets
1 small shallot
pinch of Dill tops
squeeze of lime juice
squeeze of lemon juice
lime zest
lemon zest
1 tbsp Greek yogurt
SIDS CRAZY LEMON to taste
Nasturtium Oil:--
200 g Nasturtium leaves
½ cup rice bran oil
Dill Emulsion:--
2 bunches of Dill
1 cup rice bran oil
30 ml SIDS LOW SUGAR RASPBERRY VINEGAR
squeeze of lemon juice
¼ tsp SIDS CRAZY LEMON
2 egg yolks

Torched Mackerel: Score the fillets skin to prevent it from shrivelling up when the flame hits it.
Torch the fillets for about 60 seconds, making sure the fillets cook evenly. You want the skin to be charred and the meat to be cooked to point. It should be soft and juicy.
Mackerel Tartare: Finely dice the Mackerel fillets, making sure you remove the pin bones and bloodline.
Add finely diced shallot, finely chopped dill and a pinch of SIDS CRAZY LEMON.
5 minutes before you want to use the tartare add lemon juice, lime juice, a small amount of lemon and lime zest. Adjust the taste with more lime and lemon juice if needed.
After 5 minutes, the Mackerel will have started ‘cooking’ from the acidity in the lemon and lime and is ready to use immediately. Add Greek yogurt and combine to finish.
Try to get the tartare on the plate straight away. You don’t want it to over cure.
Nasturtium Oil: Blend leaves and oil in a powerful blender, leave in a jar for 48 hours then pass through 3 layers of muslin cloth.
Dill Emulsion: Blend the dill and oil in a powerful blender, leave in a jar for 48 hours. Pass through 3 layers of muslin cloth.
Whisk the egg yolk with SIDS LOW SUGAR RASPBERRY VINEGAR and slowly feed the dill oil, add a pinch of salt and a squeeze of lemon juice to taste and continue to whisk. You will know when its ready, it will be thick and shiny.