Evens Lopez is the Fine Dining Lovers Food for Thought Award winner for the North West Europe region.
Courtesy of Nicole Bozzao
Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree
18 Sep 2020
Difficulty
Intermediate
Total Time
2H 25MIN
Ingredients
Mackerel: 2 of about 600 g
Salt
Extra virgin olive oil: 150 ml
Mint
Thyme
Peppercorns: 10
Lime peel: 1
Ginger: half
Parsley: 1 bouquet
Capers: 1 tablespoon
Vinegar soaked bread: to taste
Ice: 1
Water: 2 tablespoon
Extra virgin olive oil
Salt: to taste
Black pepper: to taste
Wild mushrooms: 200 g mixed
Butter: 50 g
Carrot juice: 50 ml
Shallots: 1
Red onion
Garlic: 1
Mushroom broth: 50 ml
Potatoes: 8
Salted butter: 200 g
Red onion: 1
Water: 165 ml
Red vinegar: 115 ml
Sugar: 165 g
Porcini mushrooms: 6 small
Salt: to taste
Extra virgin olive oil: 1 tablespoon
Porcini mushrooms: 2 small
Parsley sauce: 1 teaspoon
Extra virgin olive oil: to taste
Salt: to taste
Black pepper: to taste
Evens Lopez shares the recipe for his simple, flavourful mackerel dish, perfect for surprising guests on a warm summer’s day.
The dish is inspired by two of Lopez’ favourite ingredients: mackerel and porcini mushrooms. The humble mackerel reminds the young chef of his childhood in Peru, where the fish is sourced by local fisherman during the summer months, and commonly found marinated in dishes like ceviche. Meanwhile, the porcini mushrooms, found on the forest floor, give the young chef a solid grounding in the present, and his life in Europe working at the Clove Club. He says: "the vegetal side of a dish is really important and that’s why in my dish it takes as much importance as the fish.”
Follow Lopez's step-by-step recipe for a fusion of flavour.
01.
For Cured and marinated mackerel
Clean and fillet the mackerel, remove the transparent skin without removing the bones.
02.
Cover the fillets (top and bottom) in sea salt mixed with mint and lemon thyme for 20mins.
03.
Afterwards, wash the fillets in a bowl of iced water, dry and debone.
Let them marinate for 1hour and 30mins in olive oil, lime peel, lemon thyme, crushed pepper and ginger slices. Reserve.
04.
For the Parsley Puree
Remove the parsley leaves (keep the stems for making a vegetal broth) and blend them together with the capers, the bread (quantity and soaking time in vinegar may vary, depending on the thickness and sour taste that you want to give to your puree), salt and pepper by slowly pouring in the olive oil. Pass the puree through a sieve and reserve.
Chef tip: adding the ice cube and cold water will maintain the puree’s bright green colour.
05.
For the mushroom sauce
Clean and dry the mushrooms well, then pour some olive oil in a pan and cook them until there is no liquid left.
06.
Add the butter, then once they are lightly coloured pour in the carrot juice and let it reduce.
Once golden, add the shallots, onion trims, pepper, garlic and finally the mushroom broth.
Reduce until thicker.
07.
For the New Potatoes
Rinse the potatoes in cold water, dry them well and lay them on a dry cloth where you previously put sea salt.
Cover them with more sea salt, roll them in the cloth and shake them. This way you will clean them properly and give them a salty taste.
08.
Cook the potatoes in a pan - on medium heat - with the salted butter for 15-20mins, depending on their size. When they are almost done, turn off the heat and let them cool.
09.
Peel the potatoes and in a clean pan proceed to glaze them by pouring in some of the mushroom sauce. Set them aside.
10.
For the Pickled Onions
Peel the onions and turn them, taking off the transparent skin in between the layers.
Put all the rest of the ingredients in a pan, bring to a boil, add the onions and cook them for 3 minutes. Reserve in the liquid.
11.
For the Porcini Carpaccio
Clean the porcini starting from the bottom with the help of a small knife or a peeler, and then with a brush and slightly warm water take off all the dirt. Let them dry.
12.
Cut them in half and roast them in a pot with olive oil on low flame, cover them with the lid and let them release their own liquid.
Once they get a nice golden shade on the flat side, turn off the heat and reserve.
13.
For the Carpaccio
Set the two firmest mushrooms aside, as the carpaccio will be the last part of our preparation.
Cut them in very thin slices and place on a plate with salt, pepper, olive oil and a drop of parsley puree
14.
For the mackerel
In a very hot pan sear the mackerel’s skin very quickly.
15.
Plating
Serve the mackerel with the parsley puree next to it.
On top of the puree serve the roasted porcini mushrooms, the glazed potatoes and the pickled onions.
Serve the mushroom sauce and the porcini carpaccio aside.
