Burnt mackerel with coconut-pepper sauce and marinated milk mushroom tartare

4 servings

80 minutes

Recipe from Delicatessen restaurant.

Energy value per serving

• Calories: 953.6
• Proteins: 83.7g
• Fats: 59.5g
• Carbohydrates: 20.8g

Ingredients

• Mackerel: 4 pc
• Ponzu sauce: 160 ml
• Sweet pepper: 6 pc
• Coconut cream: 80 ml
• Fish sauce: 10 ml
• Sugar: 6 g
• Tobiko caviar: 8 g
• Pickled milk mushrooms: 240 g
• Red onion: 60 g
• Garlic: 8 g
• Coriander: 4 g
• Sunflower oil: 20 ml
• Sesame oil: 6 ml
• Rice vinegar: 20 ml
• Soy sauce: 10 ml

Cooking steps

1. Soak mackerel fillet in a 3% salt solution for 6-8 hours. Then marinate in ponzu sauce.

   Required ingredients:

   • Mackerel: 4 pieces
   • Ponzu sauce: 160 ml

2. Coat bell peppers with vegetable oil and bake for 20-30 minutes at 200 degrees. Spray the cooked peppers with water to make peeling easier, and clean them.

   Required ingredients:

   • Sweet pepper: 6 pieces
   • Sunflower oil: 20 ml

3. Then blend together with coconut cream, fish sauce, and sugar. Blend thoroughly. Gently fold in the caviar into the resulting sauce.

   Required ingredients:

   • Coconut cream: 80 ml
   • Fish sauce: 10 ml
   • Sugar: 6 g
   • Tobiko caviar: 8 g

4. Prepare an emulsion for tartar. For this, actively mix sunflower and sesame oil with rice vinegar and soy sauce.

   Required ingredients:

   • Sunflower oil: 20 ml
   • Sesame oil: 6 ml
   • Rice vinegar: 20 ml
   • Soy sauce: 10 ml

5. Cut the marinated 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.

   Required ingredients:

   • Pickled milk mushrooms: 240 g
   • Red onion: 60 g
   • Garlic: 8 g
   • Coriander: 4 g
   • Sunflower oil: 20 ml

6. Heat the mackerel fillet to 60 degrees and sear with a torch before serving. Arrange the fish, a tablespoon of pepper sauce, and a spoon of mushroom tartar on a plate in sequence. Garnish with microgreens.

   Required ingredients:

   • Mackerel: 4 pieces