Burnt Mackerel with Coconut-Pepper Sauce and Pickled Mushroom Tartare
Main Dishes • European
Description
Recipe from a Delicatessen restaurant.
Ingredients
- Mackerel 4 pieces
- Ponzu sauce 5 fl oz
- Orange Bell Peppers 6 pieces
- Coconut Liqueur 5 fl oz
- Fish Oil 0 fl oz
- Sugar 0 oz
- Tobiko Caviar 0 oz
- Pickled Chanterelles 10 oz
- Spanish onions 0 oz
- Garlic 0 oz
- Cilantro 0 oz
- Safflower Oil 0 fl oz
- Sesame Oil 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Soy Sauce 0 fl oz
Step-by-Step Guide
Step 1
Soak the mackerel fillets in a 3% salt solution for 6–8 hours. Then marinate in ponzu sauce.
Step 2
Coat the bell peppers with vegetable oil and roast for 20–30 minutes at 390°F. Once cooked, spray the peppers with water to help remove the skin, and peel them.
Step 3
Then combine in a blender with coconut cream, fish sauce, and sugar. Blend thoroughly. Gently fold in the caviar into the resulting sauce.
Step 4
Prepare the tartare emulsion. For this, vigorously mix sunflower oil and sesame oil with rice vinegar and soy sauce.
Step 5
Dice the pickled mushrooms into medium cubes. Finely chop the red onion and garlic. Chop the cilantro. Place everything in a bowl and mix with the prepared emulsion.
Step 6
Before serving, heat the mackerel fillets to 140°F and char with a torch. Arrange the fish on a plate, add a tablespoon of pepper sauce, and a spoonful of mushroom tartare. Garnish with microgreens.
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