La recette
Ingredients for 4 people:
- 2 units of whole mackerel (approximately 250g per unit)
- 150 g of saffron gravlax mix
- 200 g Greek yogurt
- 2 limes
- 2 spring onions
- 1 sprig of mint
- 3 sprigs of dill
- Salt, pepper from the mill
- 2 teaspoons of spice blends for cucumber yogurt sauce
( Coriander, Ginger, Fennel, Star anise, Khorasan saffron)
- 1 tablespoon of olive oil
- 1 tablespoon of cane sugar
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Étape 1
• Dress, empty and lift the mackerel.
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Étape 2
• Pour half of the gravelax mixture into a dish, place the mackerel fillets on top and pour the rest of the gravelax mixture on top, set the fillets aside to marinate in a cool place for 2 hours.
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Étape 3
• Chop the spring onions and put them in a salad bowl with the yogurt.
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Étape 4
• Chop the mint and 2 of the 3 sprigs of dill, zest and squeeze the lime, and put in the salad bowl with the yogurt.
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Étape 5
• Season and add a spoonful of oil and spice for cucumber yogurt sauce to the yogurt and mix.
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Étape 6
• Rinse the mackerel fillets and dry them with absorbent paper.
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Étape 7
• Remove the skin from the fillets, debone the fillets, sprinkle lightly with cane sugar on the skin side and caramelize with a blowtorch, remembering to squeeze a lime wedge on top.
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Étape 8
• Cut each fillet into four, arrange on a plate with a generous spoonful of yogurt sauce on the side and decorate with a few sprigs of dill.
