House-Smoked Mackerel with Pickled and Roasted Celeriac, Beets, Mustard Cream, & Malted Rye
Mary-Ellen McTague, Aumbry in Prestwich, Manchester, United Kingdom - July 10th, 2014
Requires advance preparation
- 60g salt
- 40g granulated sugar
- 1/4 bunch dill, chopped
- 1 lg. (350 to 450g) mackerel, filleted
- olive oil
- oak chips
Mix salt, sugar, and dill together; place cure in the bottom of nonreactive tray or container; place mackerel fillets on salt, flesh-side down; cover with a lid or plastic wrap; reserve in refrigerator 24 hours; remove fillets; rinse in cold water 1 hour.
Pat the mackerel dry with paper towels or a clean towel; submerge in olive oil; reserve in refrigerator 24 hours.
To smoke the mackerel, assemble 2 wire racks, a pan of oak chips, a tray of ice, and a smoke box; lay the fillets skin-side down on 1 wire rack; heat oak chips in a pan until smoking hot; then set alight; allow chips to flame a minute; extinguish flame by covering with a lid; quickly place the pan of smoking chips in the bottom of the smoke box, followed by a second wire rack, then the tray of ice, then the wire rack of mackerel; cover immediately, closing tightly so no smoke escapes (aluminum foil where the 2 boxes join together is very effective at sealing the smoke box shut); smoke mackerel 45 minutes; remove mackerel; place in fresh olive oil a further 24 hours.
- 120g rye flour
- 480ml boiling water
Blitz rye flour and boiling water together to form a smooth paste; cover; reserve at least 1 hour before using.
- 190ml water
- 40g roasted barley malt
- 600g rye flour
- 200g wholemeal flour
- 25g yeast
- 25g salt
Mix 400g reserved rye starter and water together.
Mix malt, rye and wholemeal flours together; rub yeast into flours; add salt; combine with starter/water mixture; mix until smooth.
Heat oven to 180°C. Line 2 loaf pans with parchment; oil sides.
Divide dough into 2; place neatly in pans; smooth surface with wet hands to even out; proof until nearly doubled; place in oven; cook 45 minutes or until inserted cake tester removes clean; cool; reserve.
Mustard cream sauce:
- 50g whole grain mustard
- 150ml double cream
- 10ml lemon juice
- 20g caster sugar
- 10g Dijon mustard
- 2g salt Whisk ingredients together in a bowl until sauce coats the back of a spoon; reserve.
- white wine vinegar
- ultra tex
Heat oven to 180°C.
Wrap beets in foil; bake until soft; remove from oven; peel; puree beets until smooth.
Weigh puree; add 2% salt, 7% white wine vinegar, and 2% ultra tex; puree again; pass through a chinois; pour puree into vacuum-sealable bag; remove air; seal; reserve in refrigerator.
- celeriac, cut into 3 slices
Preheat oven to 180°C.
Wrap celeriac in foil; bake until just soft, but not soggy; remove from oven; cool; cut into 3cm by 2cm rectangles; reserve in refrigerator.
- 150g caster sugar
- 400ml white wine vinegar
- 100ml water
- celeriac, thinly sliced on mandoline
Bring sugar, vinegar, and water to a boil in small saucepan; remove from heat; set aside to cool; add liquid and celeriac to vacuum-sealable plastic bag; seal; reserve.
- clarified butter
Remove mackerel from oil; cut into desired portions.
Remove pickled celeriac from liquid; pat dry; julienne.
Just before service, tear bread into £1 coin sized pieces; fry in clarified butter until crispy on the outside and chewy in the center.
Streak mustard sauce across plate; place roasted celeriac on plate; top with mackerel and julienned celeriac; dot beet puree on plate; scatter rye bread around.