Soy cured mackerel, cucumber, fennel, wasabi

Method

For the marinade bring all the ingredients to the boil, then chill and pass. Vac with the mackerel for 2 hours.

To make the cucumber gel blitz all the ingredients and pass, then vac down to remove all the air. Thicken with ultra tex. Place in fridge until service

For the soy dressing, place all the ingredients minus the lemons in a bowl and infuse in a warm place. Then add the lemon and leave for 5 minutes, pass and reserve to one side for service.

To make the wasabi cream whip the double cream and fold the wasabi into the cream. Place in fridge until service.

Slice the baby fennel and the kohlrabi thinly, keeping separate. Little cook the fennel in the lemon oil. Take of the heat and add the kohlrabi and mix. Reserve to one side.

For Service

Place the sliced cucumber in the centre of the plate and cut with a cutter.

Take the mackerel from the bag and wrap in Clingfilm. Poach in the water bath at 56 degrees for 8 minutes. Once cooked blow torch the skin.

Spoon the fennel compote down the left side in a rectangle so the mackerel can sit on it

Place the mackerel on the left side of the plate on top of the fennel. Dot the cucumber gel down the middle 5 dots.

Rocher the wasabi cream with a teaspoon on the right side of the plate. Place picked chickweed on top of the cucumber gel.

Place the soy dressing in a bottle and dress around the plate. Serve.