Lots of sweet flavors in this dish: carrots and shallot. Also crustaceans and shellfish often have a sweeter taste. But balanced with sour from the orange.
Ingredients
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4 small mackerel
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lemon juice
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8 small carrots
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cockles:
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500 grams of cockles
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2 cloves of garlic
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2 dl white wine
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5 dl carrot juice
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100 grams shallot
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100 grams of butter
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lemon juice
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shallot compote:
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200 grams shallot
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30 grams of butter
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1 orange
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1 tbsp crème frache
Preparation
cockles:
1. Rinse the cockles 2 to 3 times in plenty of cold water.
2. Then drain them well.
3. Crush the garlic cloves and fry them in a dash of sunflower oil.
4. Add the clams and cook over high heat until they open.
5. When the cockles are open, remove them from the pan.
6. Mix the liquid at the bottom of the pan with the white wine, the carrot juice and 100 grams of finely chopped shallot.
7. Let this reduce to a quarter.
8. Then pass this liquid through a fine sieve and assemble with 100 grams of butter using a hand blender.
9. Season the sauce with pepper, salt and lemon juice.
10. Then remove the cockles from the shell and remove the sandbag. Also keep the shells.
11. Briefly rinse the cockle meat once and mix with a little olive oil.
shallot compote:
1. Cut the shallot into fine rings and sweat it in the butter over a low heat.
2. Let this cook slowly.
3. Then add the juice and zest of half an orange and season with salt and pepper.
4. Finish the compote with a spoon of crème frache.
Other preparations:
1. Blanch the mini carrots briefly and rinse cold.
2. Fillet the mackerel. Then place them on a platter and brush with olive oil, lemon juice, pepper and salt.
3. Cook the mackerel briefly in an oven at 90 degrees Celsius so that only the skin is cooked. The rest of the fillet should remain translucent and juicy.
To serve:
Put the shallot compote in a round plug and tamp with a tonic pestle. Lightly heat the cockles in olive oil and lemon juice along with the carrots.
Place the mackerel and carrots on top of the compote. Then scoop the cockles on the side with optional herbs. Froth the sauce with the immersion blender and spoon it around the dish.
This recipe comes from Beleefjesmaak.nl: a platform with recipes and tips about taste experience for (ex) cancer patients. This website is a collaboration of Jonnie and Thérèse Boer and doctors Ellen Kuiper-Kramer and Otto Visser
Number of persons
4