St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers
A trip to Provence organized by Pierre-Alexis Bernard. At Les Réformés, he offers a simple recipe for mackerel smoked with thyme, followed by a coulis of watercress, walnut slivers and raspberries.
Serves 6
Preparation time: 50 min
Cooking time : 12 min
Rest : 40 min
- 6 mackerel fillets
- 450 g watercress
- 20 cl olive oil
- 1 punnet of raspberries
- Walnut slivers
- 1 tsp Espelette pepper
- Arugula
- 1 tbsp. raspberry vinegar
1 - Place the mackerel in water with ice cubes and leave to stand for 10 min to firm up the flesh. Remove and bone. Place the mackerel in a container, add some thyme and burn with a blowtorch. Cover with cling film and leave to stand for 30 min.
2 - For the watercress coulis: bring a pan of water to the boil, add the watercress for 2 min 30, remove and cool in iced water. Once completely cooled, blend to obtain a coulis. Leave to stand.
3 - Prepare the smoked mackerel: place the mackerel on a plate. Using a blowtorch, burn the mackerel on the skin side until golden-brown. Place in the oven at 180°C (th. 6) for 4 min.
4 - Presentation: Place 3 tablespoons of coulis in each of 6 soup plates. Remove the mackerel from the oven and drizzle with 1 tbsp. raspberry vinegar. Place one fillet per plate on top of the coulis, and add a pinch of arugula. Sprinkle with a few raspberries and walnuts. Drizzle with olive oil and a pinch of fleur de sel and Espelette pepper.
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