45-60 mins, serves 4
Ingredients:
4 mackerel fillets 
4 tablespoons loose black tea 
Black pepper 
Olive oil - Sea salt
1 head of cauliflower, cut into florets 
3 tablespoons unsalted butter 
1/4 cup heavy cream - Salt and white pepper to taste
2 stalks of rhubarb, finely chopped 
1/4 cup sugar 
2 tablespoons apple cider vinegar 
1/2 teaspoon grated fresh ginger - Pinch of salt
1 cup vegetable or fish stock - 2 tablespoons loose black tea
1 tablespoon honey - 1 tablespoon unsalted butter
Bunch of Chives 
Lemon Zest
For the Tea-Smoked Mackerel:
For the Cauliflower Puree:
For the Rhubarb Chutney:
For the Black Tea Infused Reduction:
For garnish:
The Process
1
Season Fish
Season the mackerel fillets with sea salt and black pepper.
2
Prepare Smoker
Line a wok or a deep frying pan with aluminum foil and sprinkle the loose black tea at the bottom. Place a wire rack over the tea.
3
Smoke Mackerel
Heat the wok or pan over medium-high heat until the tea begins to smoke. Once smoking, place the mackerel fillets skin-side up on the rack. Drizzle with a little olive oil.
4
Cook Covered
Cover the wok or pan tightly with a lid and smoke the mackerel for about 8-10 minutes or until it’s cooked through and has absorbed the smoky aroma.
5
Steam Cauliflower
Steam the cauliflower florets until very tender, about 8 minutes. Drain well.
6
Blend Ingredients
In a blender, combine the steamed cauliflower, butter, and heavy cream. Blend until smooth. Season with salt and white pepper to taste.
7
Cook Ingredients
In a saucepan, combine the chopped rhubarb, sugar, apple cider vinegar, grated ginger, and a pinch of salt. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the chutney thickens, about 5 minutes. Remove from heat and let it cool.
8
Infuse Tea
In a small saucepan, bring the stock to a simmer. Add the loose black tea and let it steep for 3 minutes. Strain out the tea leaves.
9
Create Reduction
Stir in the honey and butter, and simmer until the liquid is reduced by half and thickened slightly.
10
Spoon Cauliflower
Spoon a generous portion of the cauliflower puree onto each plate, spreading it into a smooth bed.
11
Place Mackerel
Place the tea-smoked mackerel fillets on top of the puree.
12
Add Chutney and Reduction
Spoon a dollop of the rhubarb chutney and a drizzle of the black tea reduction over each fillet.
13
Garnish
Garnish with fresh chives and lemon zest.
Chef Tips:
- Tea-Smoked Mackerel, a harmonious blend of smoky depths, creamy textures, and vibrant acidity, all enveloped by the delicate fragrance of black tea.
| Nutritional Information per serving | |
|---|---|
| – Calories: | 400 |
| – Total Fat: | 20g |
| – Saturated Fat: | 5g |
| – Cholesterol: | 55mg |
| – Sodium: | 350mg |
| – Carbohydrates: | 30g |
| – Fiber: | 5g |
| – Sugar: | 15g |
| – Protein: | 25g |
*Please note that these values are estimations based on the ingredients and might vary slightly.
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