Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Mackerel & fermented beet pickles

Mackerel & fermented beet pickles

Georgiana Viou | 5/26/23
Disable your adblocker

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.

Disable your adblocker

These recipes might interest you

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.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners