Mackerel in Lemon Broth
Mackerel in Lemon Broth
This is a light, refreshing appetizer that highlights the natural flavors of a piece of fish worthy of being served raw: be sure to only buy the best-quality mackerel you can get your hands on. Use a mandoline to slice the vegetables if you have one. If you don’t, try to slice the vegetables as thinly as possible so their texture and flavor don’t compete with the fish itself. From there get creative making pretty shapes with paper-thin vegetables.
Ingrediënten
Serves 4 as a starter
- 1 leek white and tender green parts only
- ÂĽ cup plus 1 tablespoon white wine vinegar
- ÂĽ cup white wine
- 2 sprigs flat-leaf parsley
- 4 black peppercorns
- Juice of 1 lemon
- 1 medium carrot peeled and halved horizontally
- 1 radish very thinly sliced
- Salt
- 1 small zucchini very thinly sliced
- 8- to 10- ounce sushi-grade mackerel fillet
- Extra-virgin olive oil
- 8 to 10 sprigs dill
- 8 to 10 sprigs chervil or fennel fronds optional
Instructies
- In a small pot on high heat, combine the leek, vinegar, wine, parsley, peppercorns, lemon juice, a carrot half, and 2½ cups water.
- Bring to a simmer, then turn the heat to low and let the broth sit, uncovered, for 30 minutes.
- Strain the lemon broth into a bowl and let it cool to room temperature.
- Meanwhile, very thinly slice the remaining half carrot.
- Soak the radish in cold water for 10 minutes to crisp.
- Bring a large pot of water to a boil on high heat and set a bowl of ice water next to the pot.
- Once boiling, add salt to taste.
- Dunk the sliced carrot and zucchini into the boiling water for 30 seconds to blanch, then transfer immediately to the ice water to stop the cooking process.
- Set the vegetables aside on a paper towel to drain.
- Remove the mackerel’s skin using a sharp knife.
- Lightly sprinkle each side with salt and let rest at room temperature for 15 minutes.
- Rinse the fish with cold water and pat dry.
- Cut the fillet in half horizontally so it’s very thin, then cut the sliced fish vertically to make thin strips.
- To serve, pour the cooled broth into a small serving bowl.
- Roll up the strips of fish like a fruit roll up, and set them on their side in the broth so you see a swirl shape from the top.
- Arrange the vegetables over and around the fish and in the broth.
- Finish with a drizzle of olive oil and garnish with the dill and chervil.
