Behind the Recipes
Spanish Mackerel with Marinated Fingerlings and Crème Fraîche by Chef Neil Ferguson
Makes 4 servings
INGREDIENTS:
2 lb. Spanish mackerel, boned, filleted and portioned into 5 oz. pieces
12 medium fingerling potatoes
12 red pearl onions, peeled and thinly sliced
Crème fraîche
Chives, finely chopped
For the pickling liquid:
3 oz. white wine vinegar
1 1/2 oz. water
1 oz. sugar
1 oz. white wine
For the potato marinade:
1 shallot, finely diced
1 tbsp. sherry vinegar
1 tbsp. honey
3 tbsp. extra virgin olive oil
Salt and pepper to taste
PREPARATION:
1. To make the pickling liquid, combing the vinegar, water, sugar and wine in a saucepan and bring to a boil. Transfer to a bowl with the sliced onions, cover and refrigerate overnight.
2. Heat the olive oil in a skillet and add the diced shallot, cooking until soft.
3. Add the sherry vinegar and reduce by half.
4. Add the honey and remove from heat.
5. Clean the potatoes and cover with water in a pot of salted water. Bring to a boil and cook until potatoes are tender.
6. Drain the potatoes and slice into thick pieces while still hot. Pour the marinade over the potatoes and allow to cool.
7. Season the mackerel with salt and pepper. Heat the olive oil over medium-high heat and cook the fish (skin side only) until it cooks through.
8. To serve, arrange the potato slices on a plate and spoon some marinade on top. Arrange several pickled onion rings over the potatoes and sprinkle with the chives. Place the fillet alongside the potatoes and finish with a dollop of crème fraîche.
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