1 x mackerel - filleted
1 x mackerel - smoked
4g fresh borlotti beans, cooked & peeled
1 small bunch fennel flowers
8 whole gooseberries
1 shallot, sliced
200g white wine vinegar
2 coriander seeds
2 cardamom seeds
1 star anise
1 small bunch of thyme
Mix all the pickle ingredients together and place on the fillets of mackerel, leaving the skin on and centre bone removed, leave in the pickle for 1 hour with 8 whole gooseberries and the sliced shallot.
Cook the gooseberries with the water and sugar for 25 mins with a lid on.
Puree and pass through a sieve.
Let it set.
Blitz and pass again.
Vac pac to remove the air.
Place in a piping bag.
(If you don’t have a vac pac machine you can place in a piping bag and remove all the air.)
Cut the burrata in to 4 and place a slice on each plate.
Follow with a fillet of pickled mackerel, a piece of smoked mackerel.
Pipe the gooseberry puree on to the plate with the fennel flowers, whole gooseberries and borlotti beans.
Spoon a little pickled shallot and thyme over the dish if required.
Borlotti beans can be served slightly warmed