Flamed Mackerel, Kohlrabi and Capers
Heat 400ml of rice wine vinegar, add the Kombu and leave to cool.
To prepare the mackerel, add a layer of salt on a tray, lay the mackerel fillets on top then completely cover with the remaining salt. Leave for 2 hours then rinse under cold water. Place the mackerel in the cold vinegar and Kombu and leave for 45mins. Take out and carefully remove the clear outer membrane of the skin. Using fish tweezers, remove the pin bones. Keep covered in the fridge until ready to serve.
To pickle the kohlrabi, warm 180ml of rice vinegar with the sugar, chilli and ginger. Allow to infuse then pass through a sieve and pour over the kohlrabi and shallot. Leave for a minimum of 8 hours. Add the capers to this mix. Finally add the chopped dill, sea herbs, olive oil, squeeze of lemon and season.
To finish the mackerel, slice into ½ cm thick pieces with the skin side facing up. Place on a metal tray and blowtorch until it starts to blacken. Place the fish on a serving plate and spoon the garnish on top.