Mackerel & fermented beet pickles
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.
