Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Mackerel au chalumeau, spinach & Breton radish flakes

Mackerel au chalumeau, spinach & Breton radish flakes

Lucas Bahuon | 4/19/23
Disable your adblocker

Just under an hour's cooking time for a light, tasty recipe. That's the promise of mackerel au chalumeau, served with spinach shoots and Breton radish by Lucas Bahuon, chef at restaurant le 1825 - Château de la Brûlaire.

Serves 4

Preparation time: 40 min

Cooking time: 10 min

Rest: 1 week

 

  • 4 mackerel fillets
  • 1 white radish
  • 40 small spinach leaves
  • A few thin slices of bread
  • Salt, fleur de sel and white pepper

Mustard seed pickles

  • 50 g mustard seeds
  • 20 cl white vinegar
  • 50 g white sugar

Tarragon vinaigrette

  • 1 cl white balsamic vinegar
  • 5 cl olive oil
  • 10 g fresh tarragon

White tarragon butter

  • 20 g shallot
  • 7 cl white wine
  • 1 cl white vinegar
  • 75 g soft butter
  • 2.5 cl 35% single cream
  • 10 g fresh tarragon

 

1 - A week ahead, prepare the mustard seed pickles: blanch the mustard seeds 5 times. Using an immersion blender, blend the vinegar, 5 cl water and sugar. Pour over the mustard seeds and leave to macerate for at least 1 week before serving.

2 - Prepare the tarragon vinaigrette: in a bowl, mix the white balsamic vinegar and olive oil. Add the finely chopped tarragon to the first preparation.

3 - Prepare the beurre blanc estragon: place the shallots, white wine and white vinegar in a saucepan. Reduce to ¾ and strain through a fine sieve. Incorporate the butter, then add the cream. Add finely chopped tarragon leaves and 10 g mustard pickles. Season with salt and white pepper.

4 - Make the bread, spinach and radish scales : using a mandolin, cut 1 mm-thick slices of radish, then die-cut 9 rounds per person. Similarly, cut 9 rounds from the baby spinach leaves and bread. Brush the bread slices with oil and bake for 10 min at 160°C between two baking trays.

5 - Presentation: season radishes with tarragon vinaigrette and fleur de sel. Fillet, incise on each side and remove the bones from the mackerel fillets. Salt them, then flashlight the skin side. Brush with tarragon vinaigrette.

Disable your adblocker

These recipes might interest you

Baba ganoush
Starter
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Main dish
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Become Partners