Step 1

For the dill oil:

Step 2

• In a pan of boiling water blanch the dill for a minute.

Step 3

• Strain.

Step 4

• Refresh the dill in ice water straight away.

Step 5

• In a food processor add the refreshed dill and vegetable oil and blend until smooth.

Step 6

• Pour into muslin cloth over a bowl then knot the top of the muslin to create a ball at the bottom.

Step 7

• Elevate the muslin over the bowl and allow to drip overnight collecting the dill oil.

Step 8

• Reserve in a squeezy bottle for use in the buttermilk and horseradish dressing.

Step 9

For the steamed squid ink bun:

Step 10

• In a saucepan slowly melt the butter.

Step 11

• Add the milk, fresh yeast and squid ink (careful not to exceed 40c).

Step 12

• In a bowl mix all the dry ingredients together.

Step 13

• Add the liquid ingredients into the dry ingredients in a kitchen stand mixer until a dough is formed.

Step 14

• Allow the bread to prove for one hour.

Step 15

• Knock the dough back and roll out dough until 6mm thick.

Step 16

• Using a 9cm cutter, cut dough out.

Step 17

• Lightly spray the surface of the dough with the non-stick spray.

Step 18

• Fold the dough creating a semi-circle, pinching on the seal.

Step 19

• With a rolling pin roll over the surface of the semi-circle to smooth.

Step 20

• Allow to prove in this shape for a further 30 minutes.

Step 21

• Steam for 5-10 minutes.

Step 22

• Re-steam to order ready to be filled with torched mackerel, crispy and pickled shallots, dill emulsion, rice wine vinegar gel and cashew nut crumble.

Step 23

For the torched mackerel:

Step 24

• Portion the mackerel into individual mini-fillets small.

Step 25

• Season.

Step 26

• Score each fillet several times across the skin with a scalpel.

Step 27

• Blow torch the skin side for a few seconds to serve.

Step 28

For the dill emulsion:

Step 29

• Add half the dill oil, mustard, vinegar, xantham gum to a thermal food processor and blend.

Step 30

• Slowly add an egg yolk at a time to incorporate.

Step 31

• Slowly drip in oil until a mayonnaise consistency is reached.

Step 32

• Reserve in a squeezy bottle for plating.

Step 33

For the cashew nut crumble:

Step 34

• Blitz cashew nuts in blender.

Step 35

• Toast for 5-8 minutes until coloured and reserve for plating.

Step 36

For the crispy and pickled shallots:

Step 37

• Slice half the shallots and drop in the chardonnay vinegar.

Step 38

• Deep fry the remainder of the shallots just before service.

Step 39

For the mackerel tartare:

Step 40

• Mix all ingredients together.

Step 41

• Season.

Step 42

• Mix with kohlrabi tagliatelle (below).

Step 43

• Reserve ready for plating.

Step 44

For the kohlrabi tagliatelle:

Step 45

• Sheet the kohlrabi on a mandolin to create ‘lasagne like’ sheets.

Step 46

• Cut each individual kohlrabi sheet to create ‘tagliatelle like’ thin strips.

Step 47

• Reserve for plating.

Step 48

For the butter milk and horseradish dressing:

Step 49

• Mix buttermilk and grated horseradish together.

Step 50

• Taste and season with lemon juice, salt and pepper as required.

Step 51

For the rice wine vinegar gel:

Step 52

• Blend rice wine vinegar with MSK in food processor adding the latter slowly until a gel like consistency is reached.

Step 53

To serve:

Step 54

• Split the buttermilk and horseradish dressing with some dill oil and pour into jugs.

Step 55

• Place kohlrabi tagliatelle into pots. Followed by the mackerel tartare. Pipe on some of the rice wine vinegar gel. Garnish with wood sorrel and mustard cress. Place buttermilk and horseradish dressing split with dill oil on a jug on the side of this dish.

Step 56

• Fill the warm squid ink steamed buns with a torched mackerel fillet, some dots of dill emulsion, the crispy and pickled shallots, a handful of cashew nut crumble and some watercress leaves.

Step 57

• Place both dishes and the jug on individual trays for each diner.