Name: Mackerel Escabeche with Crushed New Potatoes
Ingredients: 25 g Chopped chives; (1oz); 400 g New Potatoes; (14oz); 50 g Shallots; (2oz); 50 g Creme fraiche; (2oz); 100 g Shallots; (3 3/4oz); 100 g Carrots; (3 3/4oz); 25 g Garlic; (1oz); 10 g Saffron filament; (1/2oz); 250 ml White wine; (9fl oz); 250 ml White wine vinegar; (9fl oz); 100 ml Olive oil; (3 1/2fl oz); 10 g Sugar; (1/2oz); 4 Fillets mackerel

CATEGORY	CUISINE	TAG	YIELD
		Superchefs	4	servings

INGREDIENTS

25	g	Chopped chives; (1oz)
400	g	New Potatoes; (14oz)
50	g	Shallots; (2oz)
50	g	Creme fraiche; (2oz)
100	g	Shallots; (3 3/4oz)
100	g	Carrots; (3 3/4oz)
25	g	Garlic; (1oz)
10	g	Saffron filament; (1/2oz)
250	ml	White wine; (9fl oz)
250	ml	White wine vinegar; (9fl oz)
100	ml	Olive oil; (3 1/2fl oz)
10	g	Sugar; (1/2oz)
4		Fillets mackerel

INSTRUCTIONS

CRUSHED NEW POTATOES
ESCABECHE DRESSING
Dice the new potatoes into 1cm dice, then cook the new potatoes in boiling
salt water until soft. Drain them and put back into pan and bind with the
chopped chives and creme fraiche.
Boil the wine, vinegar, sugar and saffron and reduce by half. Finely slice
the carrot shallots and garlic and cook in the olive oil, then add to the
wine and saffron reduction.
Press the potato salad into a cutter. Pan fry the mackerel skin side down
until golden brown and then turn over and finish on the fresh side.
Sit on top of the potato salad and top with the Escabeche dressing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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