Soused Mackerel, Clams and Passion fruit

Soused Mackerel, Clams and Passion fruit

Soused Mackerel, Clams and passion fruit

Soused Mackerel, Clams and passion fruit


Sousing liquor:

140gm White wine vinegar from Brindisa

180gm White wine from Cartwright Bros

12 Black peppercorns (crack)

20 Coriander Seeds (crack) from Spice Mountain

Orange, juice (60gm volume) and zest

50gm Caster Sugar

2 Pinches salt

Simmer for 2 minutes and pass on to vegetable

1 Shallot from Elsey & Bent

1 Carrot

½ bulb of Fennel (reserve fronds)

Simmer  vegetables for 30 seconds- then add 100gm cold water-Pour carefully over.

4 fillets of mackerel from Sussex Fish

Pin bone removed and leave somewhere warm for 1hourr and serve or then refrigerate and serve the next day where the flavours will be more pronounced


Compressed Cucumber

1 whole cucumber peeled and cut into 3mm strips

Season with a pinch of salt and sugar, freeze for 20 minutes

Defrost and use as required

Garlic Crumb

60gm Panko Crumbs

50gm Butter from Hook & Son

1 clove Garlic


Fry the crumbs in the garlic and butter until a light golden, season with salt and when cool add chopped chives


10-12 Paloude clams per person from Furness Fish & Game

1x fine diced shallot

100ml White wine

Chive, liquor, olive oil and lemon for serving


Wash the clams, discard any broken or ones that won’t close when knocked together, heat a pan with a tight fitting lid add the clams, then the white wine and shallot and replace the lid.

Give the pan a good shake and leave for 2-3 minutes until the clams open, pour the shells and liquor onto a clean tray and leave to cool, remove the clam from the shell and discard any that won’t open.

To serve

Place some of the soused vegetables on a plate mixed with a little passion fruit seeds and juice. Top with the mackerel fillet. Scatter the clams in a neat line and top with a little garlic crumb for the crunch, place the compressed cucumber strips around the plate and drizzle over a little passion fruit juice and olive oil.


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