Mackerel & Kohlrabi Salad
by
Jordi Hiel
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!
- Level
Intermediate
- Cooking
45m
- Overral
1h+
- Ready
Mackerel
4 filletsKohlrabi
1Buckwheat
¼ cupKombucha Vinegar
to tasteExtra Virgin Olive Oil
to tasteSalt
to taste
Parsley & Tarragon Dressing
Parsley
½ bunchTarragon
1 bunchVerjus
4tspSushi Vinegar
4tspSesame Oil
1tspEgg
1Extra Virgin Olive Oil
5tbspSalt
to taste
Equipment
Blowtorch
Hand Blender
Mackerel
4 filletsKohlrabi
1Buckwheat
¼ cupKombucha Vinegar
to tasteExtra Virgin Olive Oil
to tasteSalt
to taste
Parsley & Tarragon Dressing
Parsley
½ bunchTarragon
1 bunchVerjus
4tspSushi Vinegar
4tspSesame Oil
1tspEgg
1Extra Virgin Olive Oil
5tbspSalt
to taste
Equipment
Blowtorch
Hand Blender
Mackerel & Kohlrabi Salad
Jordi Hiel
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 ½bunch of parsley
Remove stems from 1 bunch of tarragon and chop it
Crack 1 egg on a jar and add 4tsp of sushi vinegar
Add 1tsp of sesame oil and 4tsp of verjus
Add salt to taste and blend
Add 5tbsp 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 ¼cup 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 1tbsp of the Parsley & Tarragon Dressing on top of the kohlrabi, and sprinkle the toasted buckwheat to taste. The mackerel & kohlrabi salad is ready
Enjoy!