Back to the roots – rehearsal

Our next RollinRestaurant is coming up and the theme is “Back to the roots”. Therefore I have been experimenting with different dishes including roots. We are striving to use different roots in each course. We already have an exciting beet dish so this one didn’t make it. However it was a great starter.

Mackerel, golden beet, horse radish, salicornes and lemon foam

IMG_0516

Ingredients for 4 pers

  • 1 mackerel
  • 0,1 l vinegar
  • 0,2 l sugar
  • 0,3 l water
  • 1 tbsp mustard seeds
  • 1 onion
  • 5 pepper corns
  • 1 golden beet
  • 50 g salicornes
  • one lemon
  • 0,2 l fish broth
  • 25 g butter
  • horse radish
  • 2 tbsp creme fraiche

Start with the mackerel. Fillet the fish. Cook vinegar, sugar, water, onions and pepper corns for a couple of minutes. Let it cool. Add the fillets. Let it marinate 24 h.

Boil the golden beet in water until tender. Remove the skin, cut into small squares and marinate the beet in some lemon juice and olive oil.

Mix creme fraiche and grated horse radish. Cook the fish stock, and juice from 1/2 a lemon. Remove from heat and add butter. Whisk and just before serving, mix with a blender to a foam.

Cut the fish into pieces and arrange with the horse radish cream, golden beet, salicornes and foam.

Music: Listened to Mumford and Sons Liar

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