Ingredients
- 3 fresh mackerel
- 1 handful of aromatic herbs
- 1 beetroot of approx. 150g
-
coarse salt
-
lemon leaf infused oil
-
fermented blueberries
For the fermented apple and beet juice
- 15 g of salt
- 25 cl of apple juice
- 25 cl of beetroot juice
For the aguachile
- 50 g of fennel vinegar
- 50 g tarragon vinegar
- 5 g red pepper
- 2.5 g minced garlic
Preparation
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Fifteen days before: dissolve the salt in the mixture of apple and beet juice. Pour into a container, cover with cheesecloth (air must circulate). Leave to ferment for 2 weeks.
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Four days before, clean the mackerel carefully. Cover with their weight in water. Mix some aromatic herbs of your choice, add them with a little salt and leave to brine overnight. Drain the mackerel the next day and wait 3 days before using them. Reserve in the fridge.
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Cook the whole beetroot for 1 hour 30 minutes on a bed of coarse salt at 170°C (th. 5-6).
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Meanwhile, prepare the aguachile: put the ingredients in a blender with 25 cl of fermented apple and beetroot juice. Shop around and reserve. Peel the beetroot. Cut it into 2.2 mm thick slices. Stack the slices 5 by 5, compress them and let them marinate for 2 hours in the aguachile.
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Debone the mackerel without removing the skin, separate the fillets and portion to the desired size. Grill the fillets with a blowtorch, skin side down, arrange them on serving plates with 5 marinated and compressed slices of beetroot. Pour fermented juice on one side, and a dash of lemon leaf-infused oil on the other. Garnish with fermented blueberries and serve at room temperature.
