Anthony Gerbeau's candied watermelon and lacquered mackerel

3/19/25, 10:59 AM

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.

at the helm of L'Artimon restaurant, Anthony Gerbeau works with seafood with creativity and precision. His recipe for watermelon confit, lacquered mackerel and beet vinaigrette is a perfect example, blending textures and flavors for a subtle balance. Discover the ingredients and preparation steps to make it easy.

Ingredients for Anthony Gerbeau's candied watermelon and lacquered mackerel vinaigrette

For the mackerel vinegar

1 mackerel head
500 ml white vinegar
250 g sugar
250 ml water

For the candied watermelon

Watermelon
Soy sauce
Mirin
Honey

For the creamy beet tartlet

500 g raw beet
100 ml mackerel vinegar
2 g agar-agar
1 Cévennes onion
250 ml sweet soy sauce

For the beet vinaigrette

250 ml soy sauce
1 piece ginger
1 spring onion
125 g cooked beet
125 g watermelon
260 ml mirin

For the obione shortbread dough

250 g flour
125 g butter
125 g sugar
1 egg
PM salt
PM obione

For the flame-cooked mackerel

Mackerel

Steps for Anthony Gerbeau's candied watermelon and glazed mackerel

Mackerel vinegar: Clean the mackerel. Reserve the fillets for the rest of the recipe, and use the heads and bones to prepare the vinegar. Place the mackerel heads and bones in a saucepan with the white vinegar, sugar and water. Bring to the boil, then simmer over low heat for 20 minutes. Strain the mixture and leave to cool, then set aside in an airtight jar.
Watermelon confit: peel the watermelon and cut into circles 6cm in diameter and 3cm high. Vacuum-pack with soy sauce, mirin and honey. Bake at 60°C for 45 minutes.
Creamy beet tartlet: peel the beet and cut into large cubes. Place in a vacuum bag with the mackerel vinegar, chopped onion and sweet soy sauce. Cook at 60°C for 4 hours. Blend the beet with the agar-agar. Bring to the boil for 5 minutes, then pour into molds 3 cm in diameter and 2 cm high
Beet dressing: Grate the ginger in a blender. Add the soy sauce, mirin, beet and watermelon. chop the spring onion and add to the vinaigrette.
Obione shortbread dough: Place all ingredients in a mixer at low speed with the paddle attachment. Mix for 8 minutes, then chill for 4 hours. Roll out the dough and cut into 4 cm-diameter, 1 cm-high shapes using a cookie cutter. Bake at 180°C for 10 minutes.
Mackerel à la flamme: marinate fillets in mirin overnight. drain the fillets and cut into 1 cm x 1 cm cubes. Burn the mackerel cubes with a blowtorch.
Presentation: Place a puck of beet cream on an obione shortbread. Drizzle with a small amount of beet vinaigrette. Decorate with edible flowers and a little lacquered mackerel.

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