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Blowtorched mackerel with creamy green bean salad
2024-01-01
https://www.metro.ca/userfiles/image/recipes/maquereau-cuit-torche-12258.jpg
PT45M
PT10M
PT55M
Fillet the mackerels, debone them and sponge them off using a paper towel. Lay them flat on a baking sheet, skin up, making sure the fillets don’t touch each other. Set aside in the refrigerator.In a large pot of boiling, salted water, cook green beans for about 4 minutes, then cool them down immediately in ice water. Cut green beans into 3 cm long pieces. Set aside.In a large bowl, pour sour cream, vinegar and olive oil. Blend well and season to taste. Add green beans and toss well, making sure beans are covered in creamy vinaigrette. Set aside.Season mackerel fillets on both sides with salt and Espelette style pepper. Sprinkle a generous amount of sugar onto the fillets, keeping them skin side up.Light up your baker’s blowtorch and flambé the mackerel fillets, about 30–45 seconds per fillet, doing your best not to burn the sugar more than needed. The heat from the blowtorch will cook the fish, and the burnt sugar will give the crispy effect of sugar on a crème brûlée.Serve by first placing the bean salad in a deep dish, topping it with the mackerel fillets. Finish with a sprinkle of pepper on the plate.Source: Martin Juneau
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6-8 whole mackerels
2 packs (680 g) green beans
100 mL sour cream
50 mL red wine vinegar
15 mL olive oil
Salt, to taste
Sugar, to taste
Espelette pepper style ground pepper, to taste
Blowtorched mackerel with creamy green bean salad
4
Main course - Accompaniment
0:45
Preparation
0:10
COOKING
0:55
TOTAL TIME
Ingredients
-
6-8
whole mackerels
-
2 packs
(680 g)green beans
-
100 mL
sour cream
-
50 mL
red wine vinegar
-
15 mL
olive oil
-
Salt, to taste
-
Sugar, to taste
-
Espelette pepper style ground pepper, to taste
Preparation
Fillet the mackerels, debone them and sponge them off using a paper towel. Lay them flat on a baking sheet, skin up, making sure the fillets don’t touch each other. Set aside in the refrigerator.
In a large pot of boiling, salted water, cook green beans for about 4 minutes, then cool them down immediately in ice water. Cut green beans into 3 cm long pieces. Set aside.
In a large bowl, pour sour cream, vinegar and olive oil. Blend well and season to taste. Add green beans and toss well, making sure beans are covered in creamy vinaigrette. Set aside.
Season mackerel fillets on both sides with salt and Espelette style pepper. Sprinkle a generous amount of sugar onto the fillets, keeping them skin side up.
Light up your baker’s blowtorch and flambé the mackerel fillets, about 30–45 seconds per fillet, doing your best not to burn the sugar more than needed. The heat from the blowtorch will cook the fish, and the burnt sugar will give the crispy effect of sugar on a crème brûlée.
Serve by first placing the bean salad in a deep dish, topping it with the mackerel fillets. Finish with a sprinkle of pepper on the plate.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
