Mackerel, peas & buckwheat

Gérald Guille | 5/17/23

Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.

Serves 4

Preparation time: 25 min

Cooking time: 30 min

Rest : 1 h

2 large mackerel
400 g peas
1 tub of pea shoots
1 handful buckwheat
A few samphire
Coarse salt
White balsamic vinegar
olive oil
salt and pepper

1 - Lift mackerel fillets, remove bones (or have your fishmonger do it for you), place coarse salt on the flesh side and set aside in the fridge for 1 hour. Then remove the coarse salt, rinse the fillets in clean water and dry them.

2 - Blanch 100g ofthe 400g peas in boiling salted water, until barely cooked but still crunchy. Cool in iced water and set aside.

3 - Blanch the remaining 300 g (they should be well cooked), refresh in iced water, then blend in a blender with a little iced water and olive oil to obtain a gazpacho texture.

4 - Pass the mixture through a sieve, season with salt and pepper and a dash of white balsamic vinegar. Set aside in a cool place.

5 - Heat a frying pan (it needs to be smoking) and add the handful of buckwheat, stirring so that the buckwheat bursts. Set aside. Halve the mackerel fillets to obtain 4 identical pieces. Using a blowtorch, grill the fish skin-side down. Season the crunchy peas with olive oil, salt and pepper.

6 - Presentation: arrange the crisp peas in the bottom of a soup plate, add the mackerel fillet and place the crispy buckwheat on top of the mackerel skin. Decorate with a few pea shoots and samphire. Drizzle the plate with olive oil. Finally, pour the pea gazpacho around the mackerel.

These recipes might interest you

Easy

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.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read