Charcoal blue mackerel with green apple, salted chilli and chamomile tea vinegar salad from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 58) by Josh Niland

  • French shallots
  • celery
  • coriander seeds
  • ghee
  • chamomile tea
  • Chardonnay vinegar
  • long red chillies
  • telegraph cucumbers
  • rock salt
  • sea salt flakes
  • garum
  • blue mackerel fillets
  • Granny Smith apples
  • EYB Comments

    Allow chillies to salt for 6 to 8 weeks. You may use the garum on page 257, and can substitute with fish sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow chillies to salt for 6 to 8 weeks. You may use the garum on page 257, and can substitute with fish sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.