Mackerel & fermented beet pickles

Georgiana Viou | 5/26/23

Serves 6

Preparation time: 40 min

Cooking time: 1 h

Rest : 3 h

600 g mackerel fillets
1 tbsp. fleur de sel
1 tbsp. cane sugar
1 tbsp. Espelette pepper
2 large cooked beet
1 dozen raspberries
2 preserved lemons
Fresh herbs
olive oil
Freshly ground pepper

Bouillon

Mackerel bones
1 onion studded with 2 cloves
2 leek greens
1 sprig thyme
1 bay leaf
½ stalk lemongrass
1 tbsp. barley miso paste

1 - Prepare the mackerel: clean and fillet the mackerel, or ask your fishmonger to do so. Reserve the bones.

2 - Prepare the stock: place all the ingredients except the miso in a saucepan. Add 2 liters of water. Bring to the boil. Lower the heat and skim. Leave to simmer for around 30 min. Strain through a sieve. Add miso and infuse for 30 min. Adjust the seasoning and set aside.

3 - Cook the mackerel: place the mackerel fillets skin-side down on a baking sheet. Sprinkle a pinch of fleur de sel, sugar and Espelette pepper over the fillets (be careful not to be too heavy-handed, or the fish will be too salty). Turn the fillets over and do the same on the skin side. Leave the flesh to firm up for several hours.

4 - Meanwhile, cut the beet into not too thick wedges. Allow 5 per person. Blend or crush the preserved lemons in a mortar and pestle to a paste. Slice the raspberries.

5 - Presentation: Cut the mackerel fillets widthwise by about 1 cm and grill with a blowtorch on the skin side. Arrange the fish and beet harmoniously in a soup plate. Place dots of lemon paste on each piece of mackerel. Finish with raspberries and a few herbs. Just before serving, pour the hot broth over the top.