-Pan-fried knurhane served on Terrine of toasted bread and smoked mackerel crudity off fennel and apple (marinated in lemon rasp oil), french water cress, , sweet corn puree.
-Pan-fried knurhane: First
take the fillets apart then trim the bones, 1 fillet / portions and score the
skin that way
///// Then cut in half for service. Pan fry in a hot pan
with oil and cold-diced butter. You need to press the fish with you
finger at the first for few seconds to obtain a nice flat and crispy skin
(portion about 70g to 80g).
-Terrine of toasted
bread and smoked mackerel: Farce: first take the fillets
apart then trim the bones off then smoke them and finish cooking them in the
oven, then for 800g of pluck fish mix in the blinder 200g of cream and 200g of
white eggs, in to a smooths paste, then take the toast bread and cut some long
slice of 0,7 cm and lay them dawn on a gastro tray and cover with 0,4 cm of
farce, repeat the proses 2 more time, so you have 3 layer of slice bread, and 2 layer of farce, then
cook it in 160 degrees oven until ready, then put on press and cold dawn, when
cold cut some peaces of 8 cm long and 1 cm tick, a la minute pan-fried in
butter until gold and crispy.
-Babe fennel and fresh
apple: Pan-fried baby fennel in butter, and scoop with big Parisian spoon fresh
apple marinated with a vinaigrette
of lemon, balsamic rasp oil.
-pluck Fenouil: As say pluck.
-Sweet corn puree: Sweat dawn with
some butter 1 bag of sweet corn with 3 slices onions, then add 150g of rise
then cover with water, and cook up until ready (about 1h00)to puree, s+p, Then,
sift it and blind it and finish by sift it with moulder, s+p ready, for service
mix with some reduce cream 2/3.
-Pan-fried fresh sweet
corn: As say.