St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Mackerel, peas & buckwheat
Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.
Serves 4
Preparation time: 25 min
Cooking time: 30 min
Rest : 1 h
- 2 large mackerel
- 400 g peas
- 1 tub of pea shoots
- 1 handful buckwheat
- A few samphire
- Coarse salt
- White balsamic vinegar
- olive oil
- salt and pepper
1 - Lift mackerel fillets, remove bones (or have your fishmonger do it for you), place coarse salt on the flesh side and set aside in the fridge for 1 hour. Then remove the coarse salt, rinse the fillets in clean water and dry them.
2 - Blanch 100g ofthe 400g peas in boiling salted water, until barely cooked but still crunchy. Cool in iced water and set aside.
3 - Blanch the remaining 300 g (they should be well cooked), refresh in iced water, then blend in a blender with a little iced water and olive oil to obtain a gazpacho texture.
4 - Pass the mixture through a sieve, season with salt and pepper and a dash of white balsamic vinegar. Set aside in a cool place.
5 - Heat a frying pan (it needs to be smoking) and add the handful of buckwheat, stirring so that the buckwheat bursts. Set aside. Halve the mackerel fillets to obtain 4 identical pieces. Using a blowtorch, grill the fish skin-side down. Season the crunchy peas with olive oil, salt and pepper.
6 - Presentation: arrange the crisp peas in the bottom of a soup plate, add the mackerel fillet and place the crispy buckwheat on top of the mackerel skin. Decorate with a few pea shoots and samphire. Drizzle the plate with olive oil. Finally, pour the pea gazpacho around the mackerel.
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