Ingredients

• 4 baby cucumbers
• skin only
• 1 tbsp green tea powder
• 1 Japanese radish
• washed and peeled
• 75ml/2½fl oz beetroot juice
• 250ml/9fl oz pomace oil (or a light olive oil)
• 25ml/1fl oz white wine vinegar
• ½ tsp salt
• 7.5g/â…“oz caster sugar
• 25ml/1fl oz honey
• 4 sprigs thyme
• leaves picked and finely chopped
• 1 garlic clove
• finely chopped or grated
• 4 red beetroot
• 4 baby cucumbers
• peel used for garnish (from above)
• 5g salt
• 5g sugar
• 1 tbsp lemon juice
• 200g/7oz Cornish sea salt
• 125g/4½oz sugar
• 7.5g/â…“oz coriander seeds
• crushed
• 7.5g/â…“oz white peppercorns
• crushed
• 4 very fresh good-quality mackerel fillets
• pin-boned and cut lengthways into two
• 4 limes
• zest and juice only
• 1 large cucumber
• peel only
• 50ml/2fl oz pomace oil (or a light olive oil)

Directions

• For the garnish
• peel all the baby cucumbers and dry the skin out in a dehydrator (alternatively place in an oven set at the lowest temperature for a few hours or leave overnight in a warm airing cupboard).
• When the cucumber skins have fully dried
• blend to a fine powder in a food processor. Mix equal quantities of the cucumber powder with the green tea powder and set aside.
• For the beetroot
• add the oil
• vinegar
• salt
• sugar and honey to a blender (or a thermo mixer) and mix until emulsified. Add the thyme and garlic and set aside.
• Use a mandoline to slice the beetroot
• then place in a bowl. Add the oil mixture
• cover and leave to marinade for two hours.
• For the baby cucumbers
• use a chef's blow-torch to scorch the peeled baby cucumbers until evenly coloured. Place in a sous vide bag along with the remaining ingredients.
• Seal the bag and transfer to a water bath (according to manufacturer's instructions) to cook for 20 minutes.
• For the mackerel
• in a bowl combine all the ingredients
• except the mackerel
• lime zest and lime juice
• and mix thoroughly.
• Place the mackerel fillets flesh-side up onto a tray
• then evenly pack the salt mixture onto the flesh and set aside for 25 minutes.
• For the cucumber oil
• peel the cucumber and blanch the skin. Drain well
• then add to a food processor with the pomace oil and blend to a deep green oil.
• For the mackerel
• brush the salt off the mackerel and discard.
• Use a chef's blow torch to cook the mackerel (alternatively cook them under a very hot grill for a few minutes). Season with sea salt
• lime juice and zest.
• For the garnish
• using a mandoline
• cut the radish into slices. Then cut into strips and dip into the beetroot juice very briefly just before serving.
• To serve
• place two pieces of mackerel onto the centre of each plate and top with a few slices of marinated beetroot. Remove the marinated cucumber from the bag and cut into 2cm/1in thick slices
• then place the slices around the mackerel. Pile the Japanese radish at the end of the mackerel. Dot a little cucumber oil around the plate then dust with the green tea powder.