Burnt Mackerel with Coconut-Pepper Sauce and Pickled Mushroom Tartare

Main Dishes | European cuisine

⏳ Time

1 hour 20 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from a Delicatessen restaurant.

Ingredients

Mackerel - 4 pieces
Ponzu sauce - 5 fl oz
Orange Bell Peppers - 6 pieces
Coconut Liqueur - 2 fl oz
Fish Oil - 0 fl oz
Sugar - 0.2 oz
Tobiko Caviar - 0.3 oz
Pickled Chanterelles - 8.5 oz
Spanish onions - 2.1 oz
Garlic - 0.3 oz
Cilantro - 0.1 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 392°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.