Aaron's Cornish Mackerel with Heligan Gazpacho
Pickled Cornish Mackerel with Heligan Tomato Gazpacho
Early autumn brings Heligan’s Productive Gardens into full flavour. The tomatoes are soft and sweet, cucumbers crisp and aromatic. Chef Aaron captures this abundance in a vibrant dish that pairs pickled Cornish mackerel with a chilled tomato gazpacho, finished with freshly gathered herbs.
Cornish mackerel served with Heligan tomato gazpacho and Heligan cucumbers.
Serves 2
Ingredients:
For the gazpacho:
500g of soft or overripe Heligan tomatoes
150g of Heligan cucumber [including any spare cores from the garnish]
2 garlic cloves
50g of red onion
25g of Heligan basil
25ml of chardonnay vinegar [or if using red wine vinegar use to taste]
For the mackerel:
2 fresh fillets of Cornish mackerel
350ml of white wine vinegar
50g of sugar
1 tbsp of salt
1/4 red onion, finely sliced
2 bay leaves
To serve:
100g of best Heligan tomatoes
100g of best Heligan cucumbers
Good quality olive oil
Nasturtium leaves or other fresh herbs where available
Method:
Prepare the Pickled Mackerel
In a saucepan, combine white wine vinegar, sugar, and salt. Gently warm until sugar and salt dissolve. Remove from heat and allow to cool slightly.
Lay the mackerel fillets in a non-reactive dish, skin-side up.
Scatter over the red onion slices and bay leaves.
Pour the pickling liquid over the mackerel until fully submerged. Cover and refrigerate for at least 4 hours (or up to 24 hours for a stronger cure).
Just before serving, remove the fillets and gently pat dry. lightly score the skin for presentation and blow torch to serve
Prepare the Garnish
Dice the Heligan tomatoes. Keeping the wet cores for the gazpacho base.
¼ and remove the core of the cucumber, keeping them for the gazpacho base. Dice these up into the same size as the tomatoes.
Keep chilled until plating.
Make the Heligan Tomato Gazpacho
Roughly chop the tomatoes, cucumber, garlic, red onion, and basil. Add all to a blender.
Add the vinegar and a generous pinch of salt.
Blend until completely smooth. Taste and adjust seasoning or vinegar to balance acidity.
Pass through a fine sieve or muslin for a silky texture.
Chill in the fridge for at least 30 minutes before serving.
To Plate
Pour a generous pool of chilled gazpacho into shallow bowls.
Arrange slices of tomato and cucumber artfully around the bowl.
Place a fillet of pickled mackerel in the centre.
Garnish with nasturtium leaves or fresh herbs.
Drizzle a touch of good olive oil if desired.