GOLDEN-BAKED MACKEREL WITH SAUCE VIERGE, TRUFFLED POMMES DAUPHINES AND GRILLED ASPARAGUS

by Ed Halmagyi

Ingredients

  • MACKEREL
  • 4 x plate-size mackerel
  • sea salt flakes and freshly-ground white pepper
  • 100g unsalted butter, at room temperature
  • 4 cloves garlic, minced
  • 3cm piece turmeric, finely grated
  • SAUCE VIERGE
  • finely grated zest and juice of 2 lemons
  • 1 Tbsp cider vinegar
  • 1 tsp coriander seeds, cracked
  • 2 ripe tomatoes, blanched, seeded and finely diced
  • 2 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 1 bunch coriander, finely chopped
  • ½ bunch mint, finely chopped
  • sea salt flakes and freshly-ground black pepper
  • TRUFFLED POMMES DAUPHINES
  • 2 large potatoes, peeled
  • ½ cup milk
  • 75g unsalted butter
  • large pinch salt
  • 1 cup plain flour
  • 2 eggs
  • 10g truffle, finely grated
  • ½ bunch chives, snipped
  • vegetable oil, for deep frying
  • GRILLED ASPARAGUS
  • 2 bunches asparagus
  • 1 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp Korean chilli powder
  • ¼ red onion, very finely diced
  • 1 Tbsp candied orange, chopped

Instructions

MACKEREL
1 Preheat oven to 200°C. Season the mackerel with salt and pepper and put on a baking tray. Mix the butter, garlic and turmeric, then brush a little onto the fish. Bake for 15 minutes, basting regularly with butter.

SAUCE VIERGE
1 Combine the zest, juice, vinegar and coriander seeds in a small saucepan and bring up to a simmer. Add the tomatoes and garlic, then set aside to cool. Mix in the oil and herbs, then season with salt and pepper.

TRUFFLED POMMES DAUPHINES
1 Steam the potatoes until tender, then crush with a fork. Combine the milk, butter and salt in a medium saucepan and bring to a simmer. Add half the flour, simmer until thickened, then beat with a spoon until cooled. Beat in the eggs, truffle and chives. Add the potato mixture, then form into egg shapes. Roll in the remaining flour. Chill, then fry in hot (180°) vegetable oil for 2 minutes, until golden and crisp. Drain on kitchen paper.

GRILLED ASPARAGUS
1 Toss the asparagus in oil, then season with salt and pepper. Cook on a hot griddle for 3 minutes, then top with the chilli, onion and orange.

TO SERVE
1 Arrange the fish on plates, then asparagus, potatoes and sauce.