Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers

Thyme-smoked mackerel, watercress coulis, walnut & raspberry slivers

Pierre-Alexis Bernard | 3/22/23
Disable your adblocker

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.

Disable your adblocker

These recipes might interest you

White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Become Partners