Squid 100g, cleaned
Rapeseed oil 500ml
Chorizo 100g uncoocked
Juice of 1 lemon
Fennel cress to garnish
Pinch of Salt
For the pickle
White wine vinegar 200ml
Caster sugar 100g
Coriander seeds 10
Fennel seeds 10
Star anise 2
Bay leaves 2
Dulce seaweed 15g
For the Pasta
Puréed spinach 30g
Eggs 6, plus 4 yolks
00 flour 500g
Pickled Dulce seaweed
1. Heat up the vinegar, water sugar and remaining spices then cool down.
2. When cold pour onto Dulce seaweed.
1. Take the mackerel and cut diagonally with a sharp knife just behind and towards the head. Run along the backbone of the fish finishing at the tail end. Your local fishmonger will do this for you!
2. To de-bone the fish, make a small V cut either side of the bones without piercing the skin.
1. In a food processor blitz the eggs with spinach puree and set aside.
2. In the processor, slowly add the egg mix to 00 flour. Add salt and mix until it resembles breadcrumbs.
3. Work the green dough for 5 minutes. Wrap in cling film and rest for 1 hour.
4. After resting, roll the pasta into thin layers and slice it carefully by hand into Taglierini (a thinner version of Taglietelle).
1. Add half the spices and the bay leaf to rapeseed oil and heat to 90 °C.
2. Cut the squid into strips and drop into the oil.
3. Add the pan to an oven at 90°C for 35 minutes and then let the squid cool down in the oil.
1. Cut chorizo into small chunks and put in a cold pan.
2. Put the pan on a medium heat and cook out for 20 minutes, until all the oil renders out of the chorizo.
3. Drain the cooked chorizo onto a cloth.
1. Heat a non-stick pan on a low-medium heat. Lay the mackerel skin side down and cook for 2-3 minutes. When the colour has nearly changed throughout, flip over and cook for 10 seconds on the flesh side then rest.
2. Warm some chorizo oil, chorizo, sweetcorn, squid, lemon juice, dulce and salt in a small pan. Drop the pasta into boiling salted water for 30 seconds. Mix with the rest of ingredients.
3. Put the pasta mixture in the middle of your plate. Place the mackerel on top, dress with a bit of the chorizo oil and add the fennel cress as a garnish.