Mackerel Marinated Into Miso, Raw Turnip, Onión and Grapefruit

Caballa Marinada con Miso, Nabo Crudo, Cebolla y Pomelo
Chef: Pascal Barbot
Country: Francia
City: 75016 París
Address: 4, Beethoven
(+33) 0140508440

A dish that expresses extreme purity whose ingredients –which come from the East (from Japan to be exact) and Pascal Barbot is quite given to, but not obsessed with– are smelled, chewed and hardly touched. Here they are, shown in one of their forms, eminently French and very peculiar. Naturalism of Japanese inspiration.

The Recipe



For the mackerel marinade
- 300 g brown miso
- 150 g Mirin (rice wine)
- 50 g sake
- 1 teaspoon mustard

Flambé the Mirin and the sake, mix and water down, if necessary.

For the mackerel fillets
- 3 mackerels (400 g) cut into fillets

Let marinate the mackerels for 2 hours, drain and set aside.

Onions with rose and vinegar 1-2-3

- 3 red onions
- 1 measure sugar or maple syrup
- 2 measures rice vinegar
- 3 measures verjuice
- rose water (1 cap for 200 ml vinegar)
- 3 juniper berries, 1 laurel leaf, 1 fresh dill flower

Peel the onions, cut them into four parts and put the layers off. Let soak for 1 minute with a bit of coarse salt, rinse out and put into a big glass jar.
Perfume the vinegar with rose water, pour into a saucepan with the sugar and the verjuice, and heat to make syrup. Pour hot over the onion petals. Set aside for 10 days before use.

Cook the mackerel fillets in foamy butter with the skin side down for 2 minutes, turn over, cook for 1 more minute and set aside. Serve with kabu turnip cut into petals, julienned onions and grapefruit segments.