Mackerel with seaweed cracker | Recipe by

Mackerel with seaweed cracker

Mackerel with seaweed cracker Fish and Seafood
  • COOK TIME: 1 hour
  • DIFFICULTY: Difficult
  • SERVES: 4


  • 1 mackerel
  • 30g of salt
  • 30g of sugar
  • 4 pinches of coriander seeds
  • 2 limes, zested
  • transglutaminase for dusting

Seaweed cracker

  • 90g of scallops
  • 58g of tapioca starch
  • 30ml of water
  • 1/2 sheet of nori seaweed
  • 1 dash of salt

Garlic and lemon purée

  • 75g of garlic cloves, peeled
  • 75ml of lemon juice

Egg yolk purée

  • 120g of egg yolk
  • 1 pinch of salt

To plate

  • 1/4 cucumber
  • extra virgin olive oil
  • buckler sorrel
  • 1 handful of chive flower
  • 1 pinch of Sea salt


This delicious recipe by chef Adam Stokes has been recreated for our website with kind permission from Great British Chefs


  1. Begin by preparing the mackerel. De-head and fillet the fish before removing all of the bones. To do this, slice along the pin bones in one action
  2. Make a marinade of sugar, salt, coriander seeds and lime zest and use this to marinade the two fillets (flesh side down – do not get any marinade on the fish skin). Cover then leave to chill in the refrigerator for one hour
  3. Once chilled, take the fillets out of the fridge and wash thoroughly. Dust the flesh sides with the transglutaminase before rolling both fillets, flesh side together into a cylindrical shape. Wrap the fish in cling film then blanch for 45 seconds in boiling water. Once blanched, plunge into ice cold water immediately before placing in the refrigerator
  4. To make the seaweed cracker, make a paste by blitzing all of the ingredients together in a food processor. Place the paste into a vacuum pouch but do not seal. Flatten the pouch with a rolling pin so that the sheet is a few millimetres thick then place in the freezer. Once frozen, cut into rectangles before placing into a dehydrator at 57°C for four hours or until dry
  5. Fill and pre-heat your Sous Vide to 90°C to begin preparation for the garlic and lemon puree. Use a cooking pouch to vacuum seal the garlic and lemon juice then submerge into the Sous Vide for one hour. Once cooked, open the pouch and blend. Season with salt then pass the puree. Leave to chill in the refrigerator
  6. Fill and pre-heat your Sous Vide to 65°C to begin preparation for the egg yolk puree. Use a cooking pouch to vacuum seal the egg yolks then submerge into the Sous Vide for 50 minutes. Once cooked, place the mixture into a piping bag – this will prevent a skin forming. Leave at room temperature until serving
  7. Finally, prepare the cucumber. Cut the flesh into cubes then use sea salt to season. Line a tray with cling film, place the seasoned cucumber on top then freeze for one hour to break down the cucumber cells. Rinse then leave to refrigerate
  8. To assemble the dish pipe small rounds of the egg yolk puree onto the plate. Lay the mackerel on top followed by the seaweed cracker. Arrange the cucumber, buckler leaf sorrel and chive flowers around the mackerel, using the photo as a guide. Lastly drizzle in between the mackerel and garnish with olive oil
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