Flame Grilled Line Caught Mackerel with Pickled Cucumber

Method

Make a pickling liquor by bringing water to a boil, add sugar and shiso vinegar, drop the cucumber peelings in it for 15 seconds, remove and chill them down quickly.

To the gooseberries, add sugar, lemon rind and a splash of water, bring to a simmer till gooseberries go really soft, pass the mix through a sieve, bring mirin to a boil and a dash of soy sauce, divide the mix in two, reserve one for later and to second add in the gooseberry puree, pickling liquor, season, whisk in the rapeseed oil to form an emulsion, once cooled add in the glitter and reserve in a squeeze bottle.

Bring the remaining deseeded cucumber, sugar, lemon rind and a splash of water to simmer till it goes mushy, add rhododendron flowers, purée and pass through a sieve.

Mix the white crabmeat with kewpie mayonnaise, add togarashi powder and lemon rind. Season.

For mackerel, mix sunflower oil, soy sauce and miso paste, dust it in seasoned flour, sear the fish skin side down till crisp, turn over and cook for a minute on medium heat. Take of the heat; baste the fish with reserved soy-mirin mix, place the fish in a wire rack and swirl over an open flame or use a blow torch to get a charred effect.

To plate, spread the rhododendron conserve, place the fish skin side up, place the crab meat and pickled cucumber next to it. Garnish the plate with micro cress and edible flowers.

Drizzle the gooseberry dressing into droplets, sprinkle some Togarashi powder and serve.