MACKEREL WITH MISO, CITRUS MAYO

Serves 2

6 mackerel fillets, pin bones removed - you can ask your fishmonger to do this for you

Small handful coriander

I punnet mustard cress.

For the miso glaze

300ml white wine

60ml Ketjap Manis Soy

200ml mirin

200g white miso paste

150g golden caster sugar

30g fresh ginger, grated

2 cloves garlic, peeled and grated

For the citrus mayonnaise

1 large free range egg and 1 yolk

1 tbsp Dijon mustard

1 orange

1 lime

1 lemon

250g rapeseed oil

Salt l To prepare the miso glaze, put everything into a saucepan and reduce down. The glaze is the perfect consistency when it can coat the back of a spoon. Leave to cool. l To prepare the citrus mayonnaise, squeeze the juice from the orange, lemon and lime into a pan and boil until reduced and syrupy. Constantly stir the juice whist reducing so it doesn’t catch on the bottom of the pan and burn l Measure out 20g of the citrus reduction. Leave to cool. l Once cool put the egg and yolk into a blender. With the blender running at medium speed pour in the oil. When pouring in the oil make sure you trickle it in very slowly so the mayonnaise does not split. Add the citrus reduction and season l To serve, brush the miso glaze over the skin of the mackerel fillets and place under a very hot grill until the skin looks blackened and the fish is cooked. Remove the fillets from the grill. l Decorate your plates with some mayonnaise – be as creative as you like! Place the fillets onto the plate. Garnish with coriander and cress

DUNCAN RAY is chef-patron of The Little Fish Market in Hove. See Duncan in the Chefs Theatre on Sunday 30th April at 2pm

Linzer Biscuits

240g cake flour

20g cocoa powder

200g unsalted butter, cubed, cool

175g caster sugar

200g ground nuts (hazelnuts or almonds, with skin on)

1½ tsp ground cinnamon

¼ tsp ground cloves

1 medium egg

1tbsp kirsch

400g raspberry jam

Egg yolk, for glazing l Put all ingredients into a big bowl. Mix and knead swiftly with your hands until the dough holds together well. Make a ball, wrap in clingfilm, and let it rest in the fridge for at least 2 hours. l Once the dough has rested, preheat oven to 175C fan. Roll out the dough to a sheet, about 5mm thick. l Using the big cookie cutter cut out as many biscuits as possible. Transfer half of the biscuits onto lined baking sheets. Using the small cutter, cut out the centres of the remaining biscuits. Place one of those biscuits neatly on top of each complete biscuit on the baking sheet. l Fill the cut-out centre of the stacked biscuits with raspberry jam. l Glaze the biscuits (not the jam) with egg yolk, if desired. l Let cool on a wire rack. Sprinkle with icing sugar. These biscuits taste great fresh, but they improve greatly over time, stored in an airtight container in a cool place.

Bake at 175C fan for 20 minutes. Watch the colour of the rim, it should be brown, like milk chocolate.

JÜRGEN

KRAUSS was a fan favourite on GBBO 2021. See Jürgen in the Cake & Bake Theatre on Saturday 29th April at 1.30pm