How to freshen up the traditional recipe for apple herring in oil?
On Saturday, Raphaël Chapeau, in his third year of Bachelor at the famous Ferrandi cooking school, offered Laurent Mariotte and his chroniclers an original revisit of this bistro dish.
It is a bistro dish, dear to many French people, but which can sometimes get boring.
How to revisit apple herring in oil?
Raphaël Chapeau, a third-year Bachelor student at the famous Ferrandi gastronomy school, offered an original recipe to Laurent Mariotte and his columnists, Saturday, in
La Table des bons vivants
.
A dish in which herring is replaced by horse mackerel, a sustainable and affordable fish for the wallet.
>> Find all of Laurent Mariotte's shows in podcast and replay here
Note that the Ferrandi Institute, which usually allows customers to come and taste the dishes of its students, adapts like many structures to the closure imposed in the face of the coronavirus epidemic.
It offers a "click and collect" menu, with around fifteen recipes available.
Horse mackerel, potatoes in oil
The ingredients for 4 people) :
4 horse mackerel fillets (about 100 g each)
Some fennel seeds
Half of a star anise
A few juniper berries
For the balsamic vinaigrette:
20 cl pomegranate juice
1 stick of lemongrass
1 teaspoon of balsamic vinegar
1 bunch of coriander
For the apples in oil:
200 g of firm potatoes
Some capers
1 shallot
1 bunch of parsley
Grape seed oil
Salt
Pepper
The steps of the recipe
In mortar, grind the spices for salting the fish.
In a dish, cover the fillets with the salt and the spice blend.
Leave to rest for 30 minutes in the refrigerator.
Rinse the fish under a stream of cold water and pat it dry with absorbent paper.
Reserve at temperature.
For the pomegranate vinaigrette,
reduce the pomegranate juice by half.
Add the bunch of chopped coriander, the lemongrass and let reduce over a low heat until obtaining a slightly syrupy consistency.
Add the balsamic vinegar and reduce for 5 min.
Filter the preparation using a fine strainer and set aside.
Immerse your potatoes in a pot of salted water and bring to a boil.
Allow 20-25 minutes of cooking (prick the potato to check).
Meanwhile, chop the capers, shallot and parsley and mix everything with grapeseed oil.
Salt and pepper and set aside.
Drain, peel and cut the potatoes into slices and brush them with flavored oil.
Arrange your sliced potatoes in 4 plates, add the horse mackerel fillets cut into sections.
Cover with a drizzle of scented oil and pomegranate vinegar.
Serve lukewarm.
(You can add some pomegranate seeds for crunch.)