Mackerel tart with caramelised onions
- Serves: 4
- Cooks in: 60 min
- Difficulty: Advanced
Mackerel 4 units
Rice vinegar 250 ml
White wine vinegar 300ml
Ginger 600 gr
Caster sugar 90 gr
White onions 500kg
Olive oil 500 ml
Chives 1/3 of a bunch
Sea salt to season
Pepper on a mill
Flour all purposes 227 gr
Butter 150 gr
Clean the mackerels from the main bone and from the head. Make sure there’s no blood on the meat.
Mix both vinegars with the sugar and bring to a boil add the ginger, cool down in a ice bath.
Cover the mackerels with the mixture of the vinegar (VERY IMPOSTANT TO KEEP THE VINEGAR FOR FURHTER PREPARATIONS) and leave it to “pickle for 35m. remove from the vinegar bath and pat dry with the J cloth.
Cut the main vein of the bone with a very sharp knife, leaving the fillet slip in 2.
Peel off the white onions, cut them in half and then slice them on the mandolin very fine, shock them in cold water for 40m and ice.
Remove half of them and place them in a pot with the olive oil and slowly caramelise them, (strain the remaining ones) once they have golden colour poor over the chinois, so they can be drip all the fat.
For the tart.
Mix the flour with the butter blitz until a smooth texture add salt. Leave to rest in the fridge for 2 h. work the dough onto a medium size thick sheets and cover the mould, place the baking beans over the top and cook I the oven until golden brown.
Leave to cold down before serving.
Whip gently the cream and mix with grated horseradish.
To serve, blow torch the mackerel and cut in to small pieces. On the bottom of the tart add the caramelised onions season with salt, then the mackerel, top up with shaved onion salad seasoned with horseradish, olive oil and lemon juice.
The fish goes on top.
Serve with mix salad leaves