Together with tuna and skipjack, mackerel forms the mackerel family. Mackerel is easily identified by its blue-green top and side with black lines.
Mackerel are fast swimmers and therefore have better blood circulation in muscle tissue. This makes the fish flesh brown to red in color. On average, mackerel are 30 cm long when caught and weigh 750 g. Mackerel is mainly found in the northern part of the North Sea and on the west side of Scotland and Ireland.
Mackerel has a lot of flavor, but is a bit underrated. When you used to talk about mackerel, people spontaneously thought of the steamed version.
However, this tasty fish is very good to use fresh. Fillet the mackerel and fry it in olive oil or put it on the barbecue for a while. The taste is somewhat like herring, but more refined. Even if you prepare boneless mackerel, little of the good taste is lost. Source: Lekker van bij ons
Damien Audusseau has been the executive chef of caterer Choux de Bruxelles since 2017.
Although he comes from France, it was in Belgium and abroad alongside Yves Mattagne (Sea Grill**) that Damien brilliantly pursued an international career for seventeen years, for which he moved from his native country to the United States and then, with Yves Mattagne, went to Asia.
Today, he brilliantly orchestrates Choux de Bruxelles, a well-known caterer in the Arsenal of Etterbeek (Brussels). At the heart of this post-military architectural mecca with its many spaces, this new member of Mastercooks revolves its contemporary cuisine around sustainable, natural (organic, local, healthy) and ecological protection. Source: The Mastercooks of Belgium
Mackerel tartare, cold chive sabayon and smoked cheesePrint Recipe
- 2 fillets of mackerel
- ¼ of Granny Smith
- lime zest
- olive oil
- smoked white cheese
- mace or nutmeg
- 100g of mixed aromatic herbs
- pepper oil
- Su (rice vinegar) marinated daikon leaves
- borage flowers
- a little caviar (optional)
1. Place the mackerel on coarse salt for 10 minutes.
2. Wash the fillets, pat them dry and cut into tartar.
3. Cut the apple and the kohlrabi into brunoise.
4. Season with salt, pepper, lime and olive oil.
5. Heat the oil and aromatic herbs at 80°C for 10 minutes in the Thermomix.
6. Beat this herb oil together with 4 egg yolks to a mayonnaise.
7. Add the juice of one lemon and transfer it into a siphon with 2 gas cartridges.
8. Roll the tartare in the marinated daikon leaves
9. Arrange the tartare with the smoked cheese and cold chive sabayon on the plate and finish with borage flowers, fine herbs and (optional) some caviar. See picture.