Ingredients

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

Method

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.