Burnt mackerel with coconut-pepper sauce and marinated milk mushroom tartare
4 servings
80 minutes
Recipe from Delicatessen restaurant.
1
Soak mackerel fillet in a 3% salt solution for 6-8 hours. Then marinate in ponzu sauce.
- 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.
- Bell 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.
- Coconut cream: 80 ml
- Fish sauce: 10 ml
- Sugar: 6 g
- Tobiko (flying fish roe): 8 g
4
Prepare an emulsion for tartar. For this, actively mix sunflower and sesame oil with rice vinegar and soy sauce.
- 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.
- Marinated milk-cap mushrooms: 240 g
- Red onion: 60 g
- Garlic: 8 g
- Cilantro: 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.
- Mackerel: 4 pieces