Mackerel, Brussels sprouts and Meyer lemon
Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.
This recipe by Clémence Taillandier, chef at Pulpe restaurant in Lille, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 2
Preparation time: 30 min
Cooking time: 25 min
Ingredients for Clémence Taillandier's Mackerel and Brussels sprouts
- 1 mackerel, approx. 600 g
- 8 Brussels sprouts
- 20 g fresh ginger
- 1 Meyer lemon
- 200 g raw cream
- Toasted sesame oil
- sugar
- Black pepper
- salt
Steps for Clémence Taillandier's Mackerel and Brussels sprouts
1. Mackerel: Lift the fillets and remove the bones, then season the flesh with salt and pepper. Set aside in the fridge.
2. Brussels sprouts: Remove the damaged leaves from the sprouts, then reserve the first large leaves. Blanch in boiling, salted water, then plunge into ice-cold water. Finely chop the raw hearts of the remaining Brussels sprouts.
3. Carefully remove the first small skin from the mackerel fillets. Flame the mackerel fillets, skin side down, with the blanched cabbage leaves. Cut the mackerel into 2 cm pieces.
4. Candied zest: Cook the Meyer lemon zest in a mixture of water, lemon juice and sugar in equal proportions, without boiling. Stop cooking when the zest becomes translucent.
5. Seasoning: Season the raw cream with salt, pepper and lemon. Season the chopped Brussels sprouts with salt, pepper, lemon juice and toasted sesame oil. Brush the cabbage leaves and mackerel pieces with sesame oil.
6. Presentation: Place the raw cream at the bottom of the plate, then arrange the other elements and finish with the chopped candied lemon zest.
Has this recipe inspired you to discover Clémence Taillandier's cuisine? Read the Gault&Millau review of Pulpe.
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