Serves 4

Ingredients

For the Mackerel

  • 400 grams Mackerel
  • cooking oil

For the Pickled Rhubarb and Onion

  • 1 onion
  • 1 stalk rhubarb
  • 1 cup vinegar
  • 150ml sugar
  • 300ml water

For the Grilled Cucumber

  • 1/2 cucumber

For the Smoked Beef Marrow

  • 50g beef marrow
  • Abu smoke

For the Pine Juice

  • 500g pine twigs
  • 300g cheese whey
  • 1tbs potato flour
  • 20 spinach
  • 200ml cooking oil

Method

For the Mackerel

  1. Cut the mackerel into small pieces.
  2. Salt the mackerel and place on an oiled tray.
  3. Bake in the oven at 220°C for approximately three minutes, then remove and serve immediately.

For the Pickled Rhubarb and Onion

  1. Peel and cut the onion into rings.
  2. Cut the rhubarb into thin slices.
  3. Bring the water, vinegar and sugar to a boil and then and pour over the onions and rhubarb. Leave to cool at room temperature.
  4. When ready to serve, strain the liquid and heat the rhubarb and onions in little cooking oil.

For the Grilled Cucumber

  1. Peel the cucumber and cut it vertically down the middle.
  2. Salt the cucumber and leave to stand for one hour.
  3. Remove the core, then grill just before serving and slice into smaller pieces.

For the Smoked Beef Marrow

  1. Freeze the marrow then smoke in an Abu smoke.
  2. Cut into smaller pieces and heat gently in a pan.

For the Pine Juice

  1. Boil pine twigs and cheese whey, then remove from heat and allow to cool at room temp.
  2. Bring to a boil again and then strain.
  3. Mix the liquid with the potato flour and cook it over the heat again.
  4. Cool the sauce, then add it into a blender with the spinach and cooking oil.
  5. Blend it until it becomes a homogenous sauce, and season with salt.
  6. When serving, carefully heat the sauce and then splash it on the plate for service.
  7. Serve with rough-picked chervil.

 

Recipe courtesy of Magnus Ek, chef of 2-Michelin-starred Oaxen Krog.