Serves 2
Prep time : 10 mins
Cooking time: 20 mins

Ingredients

• 2 Mackerel, incised evenly
• 2 oranges
• 1/2 cup cooking wine
• 2 teaspoons minced shallots
• 2 tbsp unsalted butter
• ½ teaspoon corn flour and 1/4^th cup water slurry
• Sprig Lavender Sea Salt
• ½ teaspoons Sprig Bhut Jolokia Sauce
• 2 tbsp light olive oil
• Salt to marinate the fish
• 1 tsp white pepper

Directions

• Marinate the mackerel with salt and pepper.
• Heat oil in a pan. Carefully sear the fish on high heat to get a nice brown crispy skin on both sides.
• Cook the fish for at least 5 to 8 mins on each side on medium heat.
• Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup).
• Put the juice, zest, wine and shallots in a sauce pan on medium high heat.
• On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time.
• Do not let the sauce boil
• Add Lavender Sea salt, Bhut Jolokia sauce and cornflour slurry.
• Let the sauce thicken.
• Plate the mackerel and gently pour the sauce on top.