INGREDIENTS

• 400g mackerel fillets

• 400g of sea salt

• 100g of light brown sugar

• 1 cup of Chardonnay vinegar

• 500g of Muscat grapes, picked

• 60g of white sugar

• 1/2 tsp fresh ginger, grated

• A few edible flower petals

• Sea salt flakes

METHOD
1. To cure the mackerel, mix the sea salt with the brown sugar on a tray. Cover the fish in the mixture pressing it down lightly. Place a sheet of greaseproof paper over the cure, and weigh down with a dish. Refrigerate for 20 minutes.

2. To make the grape reduction, cook down the grapes with the sugar and a splash of water. Gently break them down with a spatula, add the ginger and simmer until softened and mushy. Transfer to an electric mixer, blend to a silky liquid, sieve back into the saucepan. Season with a little salt.
Transfer to a bowl or squeezy bottle.

3. To prepare your mackerel, discard the salt-sugar cure, and with a brush, gently brush off any excess cure with the vinegar. With a sharp knife, thinly slice the mackerel and lay snuggly on a plate in a single layer.

4. When you are ready to serve, gently spoon the grape reduction over the fish allowing it to sink through the fish. Let sit for 3 minutes. Ornate with flower petals (or grape leaves tempura!), sprinkle some salt flakes and enjoy cold.