With smoked mackerel mousse, basil mayonnaise and old Gouda. The old Gouda is a typical umami taste. It resembles salt, but is much more complex.
Ingredients
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Shallot jelly:
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1 piece shallot
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1 bay leaf
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2 dl chicken stock
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2 g agar
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Mackerel mousse:
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100 grams smoked mackerel, boneless and skinless
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150 ml chicken stock
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50 grams of crème frache
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3 sheets of gelatin
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Basil Mayonnaise:
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½ bunch of basil
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3 dl sunflower oil
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1 tablespoon Zwolle mustard
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40 grams egg yolk
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20 grams white wine vinegar
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Tartare:
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400 grams of IJssel beef donkey (or jew tenderloin)
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15 grams capers
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25 grams of Zwolle coarse mustard
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10 grams anchovies
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30 grams mayonnaise
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pinch of cayenne or chili pepper
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pinch of salt
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Other ingredients:
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piece of old Gouda cheese
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6 beautiful large lettuce veins of Romaine lettuce
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olive oil
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aceto balsamic
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beautiful flowers and purslane
Preparation
Shallot jelly:
1. Clean and finely chop the shallot.
2. Let the shallot with the bay leaf steep in the stock for 10 minutes.
3. Season the stock with salt and pass through a sieve.
4. Then add the agar and bring the stock to a boil. Let it boil for a minute.
5. Pour the jelly evenly onto a flat plate or plateau and let it set. The jelly should be poured very thinly.
Mackerel mousse:
1. Heat the plucked mackerel fillet together with the stock and let it steep for 5 minutes.
2. Meanwhile, soak the gelatin in cold water.
3. Squeeze the gelatin well and add it to the stock with mackerel.
4. Puree this with a stick blender and then rub it through a sieve.
5. Let this cool until it becomes lobed and then fold in the crème frache.
6. Pipe the mousse onto plastic wrap using a piping bag in nice long strokes. Let this set in the fridge.
7. Roll the stiffened mousse in the shallot jelly.
8. Store in the refrigerator until use.
Basil Mayonnaise:
1. Blend half the bunch of basil together with the oil to a smooth green oil.
2. In a food processor, mix the egg yolk with the white wine vinegar and mustard.
3. Then add the basil oil drop by drop.
4. Season with salt and pepper.
5. Pass this through a fine sieve. Store the mayonnaise in a piping bag.
Tartare:
1. Cut the beef donkey into long strips and turn them into tartar in the meat grinder.
2. Season well with the chopped anchovies, chopped capers, mustard, mayonnaise, salt and some cayenne pepper.
3. Put the tartare in greased sticks and tamp with a tonic tamper. Refrigerate the tartare until ready to use.
To serve:
Place the beef tartare in the center of a cold plate and top with the mackerel mousse, cut to size. Pipe the lettuce veins with the basil mayonnaise. Grate over some old Gouda cheese. Arrange the lettuce vein on top of the mackerel mousse and garnish with some pretty lettuce and flowers. Drizzle a mixture of 1 tablespoon of old balsamic vinegar and 2 tablespoons of fine olive oil all around.
This recipe comes from Beleefjesmaak.nl: a platform with recipes and tips about taste experience for (ex) cancer patients. This website is a collaboration between Jonnie and Thérèse Boer and doctors Ellen Kuiper-Kramer and Otto Visser.
Number of persons
4