Lavender fragrant Mackeral in Bhut Jolokia Orange Beurre Blanc Sauce


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


  • 2 Mackerel, incised evenly
  • 2 oranges
  • 1/2 cup cooking wine
  • 2 teaspoons minced shallots
  • 2 tbsp unsalted butter
  • ½ teaspoon corn flour and 1/4th 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


  • 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 saltBhut Jolokia sauce and cornflour slurry.
  • Let the sauce thicken.
  • Plate the mackerel and gently pour the sauce on top.

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