Grilled mackerel with pea puree
2 servings
120 minutes
Grilled mackerel with pea puree is a harmony of freshness and rich flavor born from the traditions of Chinese cuisine. Marinated in a fragrant mix of kimchi, teriyaki, and aromatic herbs, the fish acquires spicy notes that unfold when grilled. The delicate pea puree, enhanced with cream and a sharp wasabi accent, creates a contrast of flavors—sweet, creamy, with a hint of spiciness. Lemon and fresh cilantro complete the composition, refreshing and highlighting the dish's natural richness. This is not just food—it's a gastronomic experience that awakens emotions and offers pleasure in every note of flavor.
1
Mix kimchi sauce, 15g teriyaki sauce, honey, thyme, 2g rosemary, and olive oil. Coat the fish with the sauce and let it marinate for 2 hours.
- Kimchi sauce: 15 g
- Teriyaki sauce: 30 g
- Honey: 5 g
- Thyme: 2 g
- Rosemary: 5 g
- Olive oil: 10 ml
- Mackerel fillet: 320 g
2
In a saucepan, heat garlic oil and sauté onion with rosemary until golden.
- Garlic butter: 5 ml
- Onion: 30 g
- Rosemary: 5 g
3
Take the peas and set aside a few for garnishing the dish. Add the remaining green peas to the pan with the onion, reduce the heat, and simmer — fresh peas for about a minute, and frozen until thawed.
- Green peas: 150 g
4
If you are using frozen green peas, you can do without water; if fresh, add 50 ml of water to the saucepan with the onion.
- Green peas: 150 g
5
Mix wasabi with water in a 1:2 ratio and add to the peas along with cream, salt, and ground pepper.
- Wasabi: 2 g
- Cream 30% fat: 15 ml
- Salt: pinch
- Ground black pepper: pinch
6
Remove from heat, place in a blender and blend until thick puree.
7
Grill the marinated mackerel over moderate heat on both sides for about 15-20 minutes.
- Mackerel fillet: 320 g
8
Place pea puree on the plate, garnished with whole peas on top. Arrange the fish beside it. Add a slice of lemon and sprinkle with fresh cilantro. Serve with teriyaki sauce.
- Green peas: 150 g
- Mackerel fillet: 320 g
- Lemon: to taste
- Cilantro: 5 g
- Teriyaki sauce: 30 g