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Slow-cooked mackerel with piccalilly, celeriac and yoghurt

Recipe for 2 people, created by Robert Hartelman of Restaurant Cèpes in Otterlo.

Ingredients

300gPiccalilly
2units.itemsGelatine
20Water
200gCeleriac
50gPotatoes
20Vegetable stock
200gVinegar
1Mini cucumber
2Mackerel fillets
1chioggia beet
220gSugar
1Granny Smith apple
1bunch watercress
100gYogurt
20Lemon juice

Preparation

  1. Remove the bones from the mackerel fillets.
  2. Finely blend the piccalilli in a food processor, bring to a boil in a small pan, add the soaked gelatin, and then let it cool.
  3. Make a citrus gel by boiling 200 grams of sugar and 2 deciliters of water with 2 deciliters of lemon juice. Let it simmer for 4 minutes with 5 grams of agar agar. Let it cool and put it in a piping bag.
  4. Clean the celeriac and potatoes and cut into brunoise. Cook this in the vegetable stock until it becomes a ragout.
  5. Bring the vinegar and sugar to a boil and let it simmer for 2 minutes.
  6. Slice the mini cucumber and chioggia beet into thin slices and add some of the sweet and sour mixture.
  7. Cook the mackerel in an oven at 65˚C for about 5 minutes until it is nicely translucent.
  8. Cut out the piccalilli mousse and place it in the center of the plate. Place the mackerel next to it.
  9. Pipe some dots of citrus gel around it.
  10. Garnish with the sweet and sour cucumber and chioggia beet.
  11. Spoon a quenelle onto the plate.
  12. Cut the apple into fine strips and arrange them playfully over the plate.
  13. Mix the crème fraîche with the yogurt and drizzle this around.
  14. Finish with some watercress.