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Soused mackerel with apple purèe and jelly, sautéd scallops and hazelnut and praline milk – by Glynn Purnell

11 September 2006

Ingredients
(Serves four)

For the soused mackerel 1 large mackerel, cleaned
2 shallots, sliced into thin rings
1/2tsp rock salt
Peppercorns
Sprig of thyme
1 bay leaf, cut up
1 carrot, peeled and sliced thinly
Olive oil
4tbs white wine
4tbs white wine vinegar

For the purée 1 Bramley apple
25g butter
For the jelly
200ml apple juice
2 sage leaves
2 gelatine leaves, soaked

For the milk 1tbs hazelnut praline
250ml milk
For the scallops
8 scallops
Ground ginger
Lemon
Chopped chives

Method Peel and chop the apple and heat slowly with the butter until soft. Blend and pass. Meanwhile, boil the apple juice with the sage and pass, then add gelatine. Set in a rectangular tub and cut into small cubes when ready.

Fillet and pinbone the mackerel and cut each fillet in half. Place the pieces and the rest of the ingredients into a glass dish and top up with a little cold water. Slowly cook until the fish is tender and the vegetables cooked - about 6-8 minutes at 63°C.

For the milk, simmer the hazelnut praline with the milk and with a hand mixer blend until frothy and light. Sauté two scallops per person until golden on each side. Season them with ginger, lemon and chopped chives. Put apple purée on plate, sit a piece of the mackerel on top, and garnish with the cooked carrot and shallot. Then put jelly and scallops in a row and cover with the praline cream over the top, making sure it is light and fluffy.

Glynn Purnell, co-proprietor and head chef, Jessica's, Birmingham

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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