Honestly still uninterested about them, but being grateful about Arvon in Devon - practically the garden and the store-room of England - to show me the other side of British cuisine, the one I've hoped to be existed.
On a hidden shelf of the Cheese shop I've just found the most valuable piece of the day, a local community edited cookbook: Devon on the plate. A selection of fantastic recipes made upon local ingredients, seasonal tips and not boring at all. Some serious inspiration follows.
They proved to me that all my previous preconceptions can be challenged. I wouldn't say they are not true, since a lot more onsight research still needed, but for the moment I'm trully convinced about the opposite. At least for 2 or 3 more days, I can't resist, I'm curious...
Ingredients ( for 4 persons)
500g fresh mackerel fillet
1 lemon, 1 lime, 1 orange
1 whole chili pepper - (the one you better like)finely chopped
1 ts of soft brown sugar
pinch of salt
fresh ground black pepper
2 tbs fresh coriander or parsley, rough chopped
200ml apple cider
6 gelatin sheet
First start with the cider jelly, that needs a little bit more time. Heat up the cider, till hand warm. Prepare the gelatin sheets according to it's own preparation instructions then add to the cider. Pour the mixture on a plastic tray - preferably the jelly should be 1-1,5 cm tall, and let it cool and become gelatinous firm.
This beautiful dish brings into light the quintessential freshness of fish. The fruit juices perform delightfully on the plate asking for more on the plate or whatever follows.