Mackerel & Kohlrabi Salad

45m

Mackerel is not everybody’s favorite fish in Belgium, but whenever I make this dish I only see happy faces.

Mackerel & Kohlrabi Salad is a very simple dish, perfect for a quick meal or for whenever you’re trying to impress your guests, as the presentation is very delicate. It pairs nicely with a chilled glass of white wine!

Trim and peel 1 kohlrabi. Halve and thinly slice it. Place the slices on a bowl
Add salt and kombucha vinegar to taste. Mix with by hand, gently massaging the slices
Leave the kohlrabi at room temperature for 30m to absorb the seasoning
Chop ½ bunch of parsley
Remove stems from 1 bunch of tarragon and chop it
Crack 1 egg on a jar and add 4 tsp of sushi vinegar
Add 1 tsp of sesame oil and 4 tsp of verjus
Add salt to taste and blend
Add 5 tbsp of extra virgin olive oil and continue to blend
Add the chopped parsley and tarragon. Mix them. The parsley & tarragon dressing is ready
Trim the excess skin of 4 fillets of mackerel. Cut them in half, removing the spine in the middle
Place the mackerel on a metal tray and torch the skin sides using a blowtorch
Add ¼ cup of buckwheat to a skillet over medium heat and toast until fragrant
Season with extra virgin olive oil and salt to taste. Remove from heat
Plate a mackerel fillet per serving dish, and place a portion of the kohlrabi slices next to it
Add 1 tbsp of the Parsley & Tarragon Dressing on top of the kohlrabi, and sprinkle the toasted buckwheat to taste. The mackerel & kohlrabi salad is ready
Enjoy!