Mackerel Under a Fur Coat
Salads • Argentinian
Description
Mackerel Under a Fur Coat is a delicious dish featuring layers of mackerel, vegetables, and creamy dressing, perfect for any festive table. This recipe combines fresh mackerel with grated carrots, beets, and onions, all topped with a rich mayo sauce. It's a colorful and flavorful centerpiece that your guests will love.
Ingredients
- Smoked haddock fillet 10 oz
- Water 0 qt
- Chard 0 oz
- Beetroot 10 oz
- Beetroot 0 fl oz
- Onion 5 oz
- Apple Cider Vinegar 0 fl oz
- Gelatin 0 oz
- Chicken Egg 1 piece
- Mayonnaise 5 oz
- Apple 0 oz
- Dijon Mustard 0 oz
- Sugar 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Prepare the mackerel: salt the skinless mackerel fillets in a brine solution. For the brine: bring water to a boil, add salt (30 g) and sugar. Allow it to cool to room temperature. Submerge the fish in the solution for 30 minutes. Soak gelatin in cold water, then heat a small amount of water until the gelatin dissolves. Brush the fish with the gelatin solution on all sides and wrap it tightly in plastic wrap to form a roll. Place it in the refrigerator for 2 hours. Then slice the fish into 40 g pieces.
Step 2
Beetroot cream: Blend cooked beetroot (50 g) with hard-boiled eggs and mayonnaise using an immersion blender. Add diced apple and grainy mustard. Season to taste with salt. Transfer the mixture into a piping bag.
Step 3
Pickled onions: separate the onion into wedges and divide them with a knife. Add beet juice, vinegar, and salt (5 g) to the water to taste. Bring to a boil. Immerse the onion in the beet broth and let it steep. Refrigerate overnight.
Step 4
Beet Chips: Slice the beetroot (100 g) using a mandoline with a ridged attachment. Blanch in salted water. Pat dry with paper towels and deep-fry at 285°F. Then continue to dry in a dehydrator.
Step 5
Beet powder: Thinly slice 100 grams of beetroot. Place it in a dehydrator at 140°F for 24 hours. Grind the beetroot in a food processor until it becomes a fine powder. Sift through a sieve. Store in an airtight container.
Step 6
Serving: squeeze a spiral of beet cream around the mackerel slice, top with marinated onion boats, chips, and watercress, and dust with powder through a fine sieve.
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