Torched Pickled Mackerel Tomato CEviche
serves 4
Ingredients:
4 fillets of mackerel (pin boned membrane removed)
70ml white wine vinegar
30ml water
30g sugar pinch of salt
500g tomatoes
1/2 red chilli (deseeded finely sliced)
1/2 red onion sliced
fresh coriander leaves
zest and juice of 2 limes
olive oil
sea salt
ground black pepper
mixed micro salad leaves
puffed wild rice
wild garlic flowers
Method
Bring the vinegar, water, sugar and salt to the boil, allow to cool then place the mackerel fillets in for one hour.
Slice the tomatoes and place in a bowl with the chilli, onion, coriander and lime zest and juice.
Season with salt and pepper add enough olive oil to coat.
Place tomatoes evenly between four serving plates, remove mackerel fillets from pickle, pat dry then blow torch skin side until lightly charred, place on top of the tomatoes and dress with salad leaves and sprinkle with puffed wild rice and wild garlic flowers.