© Pierre Lucet Penato
Horse mackerel, cucumber water, capers
To prepare his chichards, chef Matan Zaken of Parisian restaurant Nhome first pickles them before marinating them in a blend of olive and grapeseed oils and yuzu and lime juice.
This recipe by Matan Zaken, chef at Nhome restaurant in Paris, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 20 min
- Cooking time: 5 min
- Resting time: 4 h
Ingredients forhorse mackerel and cucumber water
- 3 medium-sized horsemackerel
For the dry brine
- 500 g fine salt
- 250 g brown sugar
- Zest of 2 lemons
For the yuzu marinade
- olive oil
- Grape seed oil
- Yuzu juice
- Zest and juice of 1 lime
For the cucumber water
- 1 cucumber
- Dashi broth
- Rice vinegar
For the horseradish cream
- 40 cl raw cream
- 5 g freshly grated horseradish
- Zest of 1 lime
- salt and pepper
For the dressing
- 1 Meyer lemon (a cross between a yellow lemon and a mandarin or orange)
- 1 caviar lemon
- Cucumber flowers
- A few bronze fennel sprigs
- Caper leaves
Steps for thehorse mackerel and cucumber water
- Prepare the horse mackerel: remove the fillets, keeping the skin on. Remove the bones (or ask your fishmonger).
- Prepare the dry brine by mixing salt, sugar and lemon zest. Brine the horse mackerel fillets for 4 hours, gravlax-style. Rinse fillets in clean water, then dry on absorbent paper.
- Mix all ingredients to make the yuzu marinade. Cut each fillet into 4 portions. Brush the horse mackerel with the yuzu marinade, then flashlight the skin to char.
- Prepare the cucumber water: wash the cucumber. Cut into cubes, keeping the skin and removing the seeds. Centrifuge, adding a pinch of ascorbic acid to preserve the color. Recover the water and strain through a sieve to extract translucent water, then add a pinch of salt, dashi broth and rice vinegar.
- Make the horseradish cream: mix the raw cream with the grated horseradish, lime zest, salt and pepper.
- To serve: place 3 pieces of horse mackerel in a soup plate. Add a cucumber flower, a Meyer lemon wedge, a caviar lemon wedge, bronze fennel and a caper leaf to each piece of horse mackerel. Finally, pour over the cucumber water before serving.
Forfurther information:
- Nhome, 41 rue de Montpensier, 75001 Paris 1
- 13.5/20 in the Livre des 109
- Read Gault&Millau's review of Nhome
These recipes might interest you
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
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
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
PARTNERS
See More
PARTNERS
See More
