Completely fried!
Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.
This recipe from Orlane Camphort,chef at Alphonse restaurant in Rennes, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparationtime: 30 min
Cooking time: 25 min
Rest: 10 min
Ingredients for Orlane Camphort 's pankomackerels
For the apricot-tarragon mayonnaise
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3 apricots
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3 sprigs tarragon
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1 egg yolk
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1 tablespoon Dijon mustard
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25 cl neutral oil
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1 dash cider vinegar
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1 pinch salt
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1 pinch pepper - 2 tbsp honey
For the beetketchup
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280 g cooked beet
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1 red onion
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2 tbsp. tomato paste
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2.5 tbsp. balsamic vinegar
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1 tbsp. honey
For the panko mackerel
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4 mackerel, cleaned and gutted
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4 tbsp. flour
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2 eggs
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4 tbsp. panko breadcrumbs
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Frying oil
For the pickled kohlrabi
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1 kohlrabi
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4 tbsp. olive oil
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1 lemon
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Salt and pepper
Steps for Orlane Camphort 's pankomackerels
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Apricot-tarragon mayonnaise:
- Braise the apricots with a little honey.Blend themwith thetarragonleaves.
- Make a mayonnaise with the egg yolk, oil, mustard and vinegar.
- Combine the two preparations.
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Beet ketchup : Dice the beet, peel and slice the onion and sauté with the honey, adding the tomato paste, vinegar and 5 cl water. Cook for 20 min, then blend.
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Mackerel panko: Bread the mackerel in flour, beaten egg and breadcrumbs. Dip in hot frying oil for a few seconds, until golden-brown. Be careful, mackerel cooks very quickly!
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Marinated kohlrabi: Grate the kohlrabi, add the olive oil and lemon juice, and season with salt and pepper. Leave to marinate for 10 minutes.
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Presentation : Place the marinated kohlrabi on the plate, top with the mackerel and sauces.
Has this recipe inspired you to discover Orlane Camphort's cuisine ? Read the Gault&Millau review of Alphonse.
