Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree

Mi-cuit mackerel, porcini mushrooms, glazed potatoes and parsley puree credit Nicole Bozzao

Courtesy of Nicole Bozzao 

Mi-cuit Mackerel, Porcini Mushrooms, Glazed Potatoes and Parsley Puree

Evens Lopez is the Fine Dining Lovers Food for Thought Award winner for the North West Europe region.

18 September, 2020
Average: 4 (3 votes)

Type of dish

Season & Occasion

serves for

4

total time

2 HR 25 MIN

ingredients

Mackerel
Mackerel
2 of about 600 g
Fine sea salt
Extra olive oil
150 ml
Mint leaves
Lemon thyme
Pepper grains, crushed
10
Lime peel
1
Fresh ginger
half
Parsley puree
Chopped parsley
1 bouquet
de-salted Pantelleria capers
1 tablespoon
Vinegar soaked bread
to taste
Ice cube
1
Water
2 tablespoon
Extra olive oil
Fine sea salt
to taste
Black pepper
to taste
Mushroom sauce
Wild mushrooms
200 g mixed
Butter
50 g
Carrot juice
50 ml
Shallot
1
Red onion
Clove garlic
1
Mushroom broth
50 ml
Potatoes
new potatoes
8
Butter, salted
200 g
Pickled onions
Red onion
1
Water
165 ml
Red vinegar
115 ml
Sugar
165 g
Roasted porcini
Porcini mushrooms
6 small
Fine sea salt
to taste
Extra olive oil
1 tablespoon
Porcini carpaccio
Porcini mushrooms
2 small
Parsley sauce
1 teaspoon
Extra olive oil
to taste
Fine sea 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.

 

Step 01
Cleaning the mackerel Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

For Cured and marinated mackerel

Clean and fillet the mackerel, remove the transparent skin without removing the bones.

Step 02
Covering the  mackerel with salt Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

Cover the fillets (top and bottom) in sea salt mixed with mint and lemon thyme for 20mins.

Step 03
Marinated makerel Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 04
Parsley puree Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 05
Mushrooms sauce Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 06
Cooking the mushrooms Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 07
Potatoes and salt Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 08
boiling potatoes Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 09
Peeling potatoes Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

Peel the potatoes and in a clean pan proceed to glaze them by pouring in some of the mushroom sauce. Set them aside.

Step 10
pickeled onions Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 11
Cleaning mushrooms Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

Step 12
Cooking mushrooms Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

 

Step 13
Mushrooms carpaccio Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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

Step 14
Cutting the mackerel's skin Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

For the mackerel

In a very hot pan sear the mackerel’s skin very quickly.

Step 15
plating Courtesy of Nicole Bozzao 

Courtesy of Nicole Bozzao 

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.

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