Step 1

Rice vinegar pickle:

Step 2

Vinegar:

Step 3

Mix all ingredients together, bring to the boil then cool. Store the vinegar in the fridge until ready for plating.

Step 4

Pickle gel:

Step 5

For the pickle gel, take out needed amount and thicken with ultratex until desired consistency.

Step 6

Tomato essence:

Step 7

chop all ingredients and put into a vacuum pouch. Once sealed macerate the bag so all ingredients are infusing. Let infuse in the fridge for several hours. Open bag and place mixture into muslin cloth and allow to gently drip through in the fridge. Store the essence in the fridge until ready for plating.

Step 8

Blow torch mackerel, then slice in ½ lengthways pipe on pickle gel. Arrange on top of mackerel pickled vegetables, and garnish with micro shoots, flowers and caviar. Pour on a little tomato essence, finish with tomato oil and herb oil.