Great British Menu ™
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Barbecued Mackerel, Gyoza & Dashi
Barbecued Mackerel with Pork and Mussel Gyoza and Kelp Shiitake Dashi
Martin serves a cured, barbecued mackerel fillet with a pork and mussel gyoza and a kelp and shiitake dashi broth poured from a small hip flask, set in a briefcase lined with foraged seaweed from Saunton Beach.
Martin: "Start with a little base of rehydrated kelp shitake. And I'm going in with some fresh shitake and fresh ginger, just to give it that second layer of flavor."
Martin: "The mackerel's caught locally, the seaweed everywhere."
Simon Rogan: "How are you going to cook the mackerel?"
Martin: "Just going to go in a little cure just to firm up. And I'm going to pin it afterwards. And then just finish it on the Konro grill, to get a nice sort of barbecue flavor."
Narrator: Martin cures mackerel fillets in salt and steams mussels in white wine, lemon and garlic.
Martin: "Trying to get them cool as fast as possible so I can fill the gyoza with these as soon as the dough is ready."
Martin: "Ginger, Chinese chives, little bit of garlic. And then I'm going to run a tiny bit of pork mince just as a bit of a binder, and then some chopped mussel meat just to run that shellfish flavor all the way through the dish."
Martin: "A slightly bigger ring on the gyoza just because of Simon's comments after the starter."
Martin: "Trick is not to overfill them. It's a bit harder under pressure. Not left myself any room for error with these. They've all got to work."
Simon Rogan: "Is this your dashi?"
Martin: "Yeah, that's right. It's finished the simmer. But now it's got the [katsuobushi] just soaking in there."
Simon Rogan: "Martin's dashi was delicious. He's onto a winner there. It's in the bank now. He's just got to concentrate on getting that fish spot on."
Narrator: Martin's cured mackerel is barbecued, and mussel and pork gyoza are steamed. All set in briefcases covered in foraged seaweed from Saunton Beach.
Simon Rogan: "You happy with the cooking of the mackerel?"
Martin: "Quite happy with the cooking. It's just the skin. Should have probably brushed the grill."
VETERAN ROUND: Kieran: "Maybe the mackerel is cooked pretty well. It would be nice to have some crispy skin even just for aesthetics." Simon Rogan: "What about the gyoza?" Martin: "Yeah, the filling's cooked nicely." Kieran: "The gyoza are super nice." Jeff: "Delicious." Simon Rogan: "And the dashi, have you got all that flavor in there that you wanted? I think it carries through." Martin: "Nice umami, the dashi." Jeff: "Oh, I love it." Peer scores: Martin (self) 7, Kieran 7, Mark 6, Jeff 7. Simon Rogan final feedback: "Martin, for your dish, the presentation and the link to the brief was excellent. The mackerel was seasoned nicely. Unfortunately, the skin was a little floppy and torn, but the flavor was still great. The gyoza for me needed extra mussel. The dashi broth had bags of flavor, lovely and smoky, it brought everything together. I think this dish could benefit from something else, some sea herbs or maybe another vegetable." Simon Rogan score: 7. Overall fish course total: 13 points. Eliminated after the fish course. JUDGING ROUND: Not applicable. Martin was eliminated after the fish course and did not progress to the final judging day.
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