STUFFED MACKEREL WITH BEARNAISE SAUCE

Stuffed mackerel with bearnaise sauce. Did you know that mackerel is also the perfect fish for a homemade luxury meal? Try out this juicy recipe!

Recipe courtesy Seafood from Norway

Prep and cooking time: About 40 minutes

Serves: 2

Skill level: Medium

Ingredients

4 mackerel fillets

Marinade

6 slices of lemon
2 shallots
2 tbsp olive oil
8 stems dill

Stuffing

20g chorizo sausage
16 olives, black
2 shallot
20g celery
20g dill
8 Cornichons (pickled cucumbers)
2 bell pepper, green
2 bell pepper, red
1 lemon
6 shrimps
2 tsp garlic, minced
40 ml white wine
2 tbsp breadcrumbs
3.54g salt
3.54g pepper
60ml clam broth
2 pieces cooking twine
10 borage flowers
20g parsley, fresh

Bernaise Sauce

300g butter, clarified
2 tsp lemon juice
40g dill, chopped
2 stems lemon grass
20g pepper, green
6 saffron threads
200ml white wine
60ml white wine vinegar
2 shallots
10 peppercorns, black
2 cloves garlic

Method

Marinade

Add all the marinade ingredients to the Norwegian mackerel and marinate it for at least an hour.

Stuffing

• Slice and mince chorizo, black olives, shallot, celery, dill, and cornichons.
• Cut the bell pepper into very small dice shapes, and delicately slice the shrimp.
• Place chorizo ​​and minced garlic on a pan and stir fry.
• Add all the ingredients from Step 1 to stir fry together.
• Add lemon juice and white wine over high heat to blow off the alcohol.
• Add breadcrumbs to thicken the density and cool it.

Bearnaise Sauce

• Stir-fry shallot slices and minced garlic.
• Add white wine and bring to a boil.
• Add whole peppercorns, bay leaves, clam stock, lemongrass, and wine vinegar and bring to a boil again, then filter through a sieve.
• Boil water in a pot and mix 3 egg yolks and butter until the consistency is thick.
• Add the stock from Step 1 to adjust the consistency and taste, then add minced dill and saffron to finish.
  Grilled Norwegian Mackerel

Place stuffing inside the marinated Norwegian mackerel fillet and wrap it well with the remaining Norwegian mackerel fillet. Tie the cooking twine to hold the shape.
Cook the Norwegian mackerel from Step 1 on a pan, and then cook in an oven at 180 degrees for 5-10 minutes.
Spread butter-cooked spinach and Bearnaise sauce on a plate and top with Norwegian mackerel, chervil, and borage to serve.

Source