Ingredients
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Mackerel
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400 grams Mackerel
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cooking oilto bake in
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Pickled Rhubarb & Onion
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1 Onion
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1 stalk rhubarb
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1 cup ettik vinegar
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1.5 decilitre Sugar
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3 decilitres Water
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Grilled Cucumber
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1/2 cucumber
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Smoked Beef Marrow
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50 grams marrow
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Abu smoke
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Spruce Juice
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500 grams spruce twigs
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300 grams cheese whey
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1 tablespoon potato flour
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20 grams spinach
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2 decilitres cooking oil
Directions
Mackerel
- Cut the mackerel into small pieces.
- Salt the mackerel and place on an oiled tray.
- Bake in oven at 220 ° C for about three minutes, lift out and serve.
Pickled Rhubarb & Onion
- Peel and cut the onion into rings, cut the rhubarb into pennies.
- Boil the remaining ingredients and pour over the onions and rhubarb let cool at room temperature.
- When serving strain away the liquid and heat the rhubarb and onions in litle cooking oil.
Grilled Cucumber
- Peel the cucumber and split it in half along.
- Salt the cucumber and let stand one hour.
- Cut away the core and at serving grill and cut into smaller pieces.
Smoked Beef Marrow
- Freeze the marrow and smoke in an Abu smoke, cut into smaller pieces and heat gently in a pan.
Spruce Juice
- Boil spruce and cheese whey. Allow to cool in room temp.
- Bring to a boil again and strain, mix the liquid with potato flour and cook it up again.
- Cool the sauce, add the cold sauce in a blender with remaining ingredients.
- Mix to a homogenous sauce, season with salt.
- When serving carefully heat up the sauce and splash it on the plate.
- Serve with rough-picked chervil.