| 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.
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