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Chopped Fresh Mackerel with TarragonTheWorldWideGourmet.com

Flavors of France

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: 5 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:333.4 kcal

Proteins:12.5 g

Fats:29.3 g

Carbohydrate:4.6 g

Fibers:0.5 g

Sugar:0.3 g

Cholesterol:66.5 mg

Sodium:2861.6 mg

Calcium:55.1 mg

Energy:893 kcal

Proteins:33.6 g

Fats:78.5 g

Carbohydrate:12.4 g

Fibers:1.3 g

Sugar:0.8 g

Cholesterol:178 mg

Sodium:7664.4 mg

Calcium:147.7 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

fresh mackerel (atlantic mackerel)

2

bunches of fresh tarragon

200

ml

extra virgin olive oil

150

g

cherry tomatoes

balsamic vinegar

100

ml

cream

30

g

Dijon mustard

30

g

grainy mustard

1/2

stale baguette

sprigs of chervil

METHOD

  1. Fillet the mackerel into boneless skinless fillets. Cut into small dice and set aside.
  2. Chop the tarragon and cut the cherry tomatoes into small dice.
  3. Gently combine the mackerel with the tarragon, tomato and olive oil and season with salt and pepper.
  4. Whip the cream to soft peaks; blend in the mustards and season with salt and pepper.
  5. Cut the baguette into long sticks and brush with a little olive oil. Toast in the oven for a moment.
  6. Arrange the mackerel mixture in the center of 6 plates. Using two spoons, form quenelles of whipped cream and place them on each serving of mackerel.
  7. Arrange a few crispy baguette sticks on top and garnish with a sprig of chervil.
  8. Surround with a ribbon of olive oil and a few drops of balsamic vinegar.

........
A recipe from Yann Lainé and Caroline Rostang, l'Absinthe, Paris

WINE SUGGESTIONS

Merlot

Pinot Noir

Chardonnay

CHEF'S NOTES

A recipe from Yann Lainé and Caroline Rostang of L’Absinthe, Paris

Serve with a well-chilled pale beer.

Mackerel
Considered the most beautiful of blue fish from northern waters, with delicate flesh, mackerel should be plunged into cold water before cooking, whether poached, cooked in court bouillon or en papillote, baked or barbecued.

When buying mackerel, be sure it is extremely fresh and firm, shaped into an arc on the market stall.



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