Eel & Mackerel Rillete
250g smoked eel (1 fillet)
600g smoked mackerel (10 fillets)
15% brine
100g house mayonnaise
100g crème fraiche
2 tbsp colemans horseradish
1 lemon zest and juice
Salt and pepper
Tobasco
Dashi Jelly
36g kombu
30g bonito flakes
1l water
50g soy sauce
30g sugar
100g chardonnay vinegar
3 leaves gelatine
Seaweed Scones
550g self raising flour
1tsp baking powder
100g butter
200g sea lettuce – chopped finely
2tsp horseradish
300ml buttermilk
Garnish
Raddish sliced
Fennel sliced
Fennel tops
Eel & Mackerel Rillete
Brine the mackerel for 30 mins in the 15% brine, wash off and dry.Smoke the mackerel for minimum 3 hours with oak chips.Once smoked, place the fillets in vac pak bags and steam for 7 mins. After, chill.Remove the skin, check for bones and then break down into a bowl.Dice half the eel fillet into perfect ½ cm dice and reserve, remainder of the eel blend in a blenderuntil smooth.Mix the two fish and add the mayonnaise, crème fraiche, horseradish, lemon and seasoning mix well.
Fill jars with the mix, allow the mix to chill in the frdge for 1 hour before topping with the jelly (below).
Dashi Jelly
For the Dashi bring all but the gelatine to the boil, remove from the heat, cover and allow to infuse for 1 hour, pass and add the bloomed gelatine.Place 5 dice of eel on top of each jar, then just cover the dice with the dashi and then allow to set.
Seaweed Scones
Mix all but the buttermilk until breadcrumb stage is formed.Add the buttermilk and mix only until it comes together.DO NOT KNEAD.Allow to rest in the fridge for 30 mins.Roll out to 1.5 cm thick, egg yolk wash and cut with the 50mm cutter.Bake at 180C for 12 minutes.