Dissolve 60g salt completely in a liter of boiling water, cool for at least 2 hrs.
Then pickle 200g mackerel filets for 10 mins, wipe them dry
Blitz 40g dill, 20g spinach and 150g grapeseed oil during 2 mins.
Warm the dill oil in a 90°C oven during 2 hrs, sieve through a muslin cloth.
Peel and de-seed 1/4 cucumber. Blend 20g cucumber with 20g apple juice. Mix this with 20g sour cream, 8g chardonnay vinegar, 15g sushi vinegar, 3g mirin and a pinch of salt
Add 3 tbsp of the clean dill oil to the vinaigrette and whisk a bit
Serve as shown, with dill tops, matchsticks of apple and cucumber
(Recipe by Blendbrothers)
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