Mackerel Under a Fur Coat

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 10.6 oz
Water - 1 qt
Chard - 0 oz
Beetroot - 8.8 oz
Beetroot - 1 fl oz
Onion - 3.5 oz
Apple Cider Vinegar - 0 fl oz
Gelatin - 0.2 oz
Chicken Egg - 1 piece
Mayonnaise - 7.1 oz
Apple - 1.8 oz
Dijon Mustard - 0.4 oz
Sugar - 0.4 oz
Salt - 1.6 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 284°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.