North Sea Mackerel, Piccalilly, Atsina Cress

• salt flakes
• fermented slices of green plum
• wild garlic oil
• wasabi leaf
• gellan
• sake vinegar

For the mackerel:

• mackerel fillets
• White wine vinegar
• fine salt

For the piccalilli gel:

• 9 g turmeric powder
• 3 g curry powder
• 300 g large pickles
• 1/2 cucumber
• 225 g raw silver onions
• 300 g of sake vinegar
• 1.5 l chicken stock

For the mayonnaise of Atsina Cress and seaweed:

• 50 g of protein
• 50 g goat yoghurt
• 30 g konbupasta
• 2 g of salt
• 180 g of seaweed oil
• 90 g of Atsina® Cress oil

Remove the bones from the mackerel and place in white wine vinegar with the skin side for 15-20 seconds.

Carefully remove the skin on the skin side and cover the meat side with some fine salt 2 hours before cutting. Smooth the skin and cut the mackerel into finger-thick slices.

For the gel, bring all the ingredients to a boil. Remove from heat and infuse overnight cool. Take 750 g of the mass, blender at 95°C and add 7.5 g of gellan.

Blender at highest speed for 3 more minutes, pass through a sieve and cool to 5°C.

Let set and blender smooth in 8 minutes. Pass through a sieve. Make an emulsion of the ingredients for the mayonnaise, pass through a sieve and finish with sake vinegar.

Spoon the piccalilli onto a plate, rub the mackerel skin with olive oil and season with the salt flakes and the plum slices.

Finish with the mayonnaise, wild garlic oil and the wasabi leaves.

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Restaurant 101 Gowrie

Govert Flinckstraat 326HS
1073 CJ Amsterdam
www.101gowrie.com

Recipe: Alex Haupt
Source: Culinaire Saisonnier 94 - Fall 2019