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.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read