Chef - Tom Van Zeller (Neil Bentink)

Ark of Taste Products - Bloaters and Beremeal

Producer - Cley Smokehouse and Barony Mills

'Rae-vita' is an inspirational creation from Tom's head chef, which he combines artfully with a delightfully smooth and creamy bloater mousse. The chef recommends serving the morsal with a glass of fizz or a pint of pale ale - a perfect accompaniment!


For the Mousse

– Combine all the ingredients apart from the gelatine and cream in a bowl.

– In a pan heat half the cream gently. Squeeze any excess moisture out of the gelatine and add to the cream. Stir until dissolved and combined. Take the mix off the heat and add the remaining cream.

– Mix the cream mixture with the other ingredients in the bowl. place in a paco jet tin and freeze overnight.

– The next day churn in the Paco Jet twice before transferring to a piping bag.

– The mousse will be quite firm so allow to soften at room temperature for 30 minutes before serving.

If you don’t have a Paco Jet….

Combine all the ingredients (apart from the cream) with a little melted butter in a food processor until smooth. Pass the mix through a seive. Whip the cream to soft peaks and carefully combine with the smooth bloater mix. Place in a piping bag and leave in the fridge to set.

For the ‘Rae-Vita’ Cracker

– Warm the water and stir in the yeast until it has dissolved.

– Sift the flour and salt in to a large mixing bowl. Make a well in the middle and pour the warm water into the bowl. Stir together to create a sticky paste.

– Cover the bowl with some clingfilm and let the dough prove for 1 hour  (the dough will not be as active as a white dough so don’t worry if theres not a lot of activity!)

– After 1 hour knock the dough back and divide into 16 rough balls on a floured surface.

– Prepare 32 sheets of baking parchment to roll the dough in-between; the dough is quite sticky and i find this the easiest method.

– Roll out each dough ball as thinly as you can. peel off the top layer of paper and sprinkle with salt and seeds of your choice.

– Bake in a 200°C oven (low fan) for 12 – 18 minutes, dependant on thickness.

– Remove. Cool. Then break into appropriate size chards.

The chef pipes a little of the bloater mousse on each cracker and garnishes with some finely diced pickled cucumber and a few sprigs of dill.



For the Mousse

2 bloaters (roasted in a hot oven for 10 minutes, then flesh picked to yield 300g)

2 egg whites (omit if you don't have a Paco Jet)

60g bread (diced and toasted)

1 1/2 tsp maldon

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

juice and zest of 1 lime

1 1/2 gelatine leaves soaked in cold water (omit if you don't have a Paco Jet)

150 double cream

For the Crackers

400g Beremeal Flour

1 tsp fine sea salt

350ml water

10b fresh or 5g active dried yeast

To season

maldon sea salt flakes

seeds of your choice (sesame, nigella, caraway etc.)