Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Mackerel ceviche, crunchy radish & buckwheat crispy
Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.
serves 4
Preparation time: 50 min
Cooking time : 30 min
Rest : 1 h 20
- 4 mackerel, 150-200 g
- 1 kg coarse salt
- 100 g sugar
- 20 g Timut pepper
- 20 g tarragon leaves
Marinade for ceviche
- 3 cl lime juice
- 5 cl yuzu juice
- 2 cl unsweetened soy sauce
- 1 clove garlic, minced
- 2 g mignonette pepper
- 14 cl grape seed oil
- 9 cl olive oil
- 4 limes (zest)
Buckwheat Crispy
- 115 g buckwheat flour
- 5 g coarse salt
- 1 egg
- Butter
Dressing
- Bread croutons colored with clarified butter
- Lime splinters
- Capers, cut in 2
- Dill sprouts
- Shavings of red meat radish
- Glasswort
- Redcurrants
Yuzu and redcurrant vinaigrette
- ½ egg yolk
- 7 cl yuzu lemon juice
- 30 g redcurrant purée
- 2.5 cl grape seed oil
- Salt
1 - Lift the mackerel fillets, remove the bones (or ask your fishmonger) and cover with the coarse salt, sugar, pepper and tarragon mixture for 20 min, then rinse with clean water. Set aside.
2 - Once the fillets are completely dry, flame-burn the skin to add crispness, while keeping the fish raw, then cut into 3 sections per fillet. Prepare the marinade by mixing all the ingredients in a bowl with ice, a little fleur de sel and a turn of the pepper mill. Pour over the fish. Leave to marinate for 1 h.
3 - Prepare the buckwheat crispy (cooked buckwheat pancake) : make a pancake dough by mixing flour, egg and salt with 35 cl water. Cook the galettes in a hot buttered frying pan. Once the buckwheat pancakes are cooked, cut them into julienne strips and dry them in the oven at 100°C (th. 3-4) for 15 min.
4 - Make the vinaigrette: place the egg yolk, juice and salt in a blender, blend, then emulsify, incorporating the oil.
5 - Arrange the mackerel slices, buckwheat crispy, croutons, capers and lemon sliverson a flat plate, followed by radish shavings cut finely with a mandolin. Finish with a few dill leaves, lemon zest, samphire shoots and gooseberries. Pour over the vinaigrette just before serving.
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