Le Croc at Home | Mackerel with Sauce Vierge Recipe

Mackerel with Sauce Vierge

• Heat a well-seasoned grill or if unavailable a pan. Oil and season the mackerel fillet with salt, then cook almost entirely on the skin side. When the fish is nearly cooked, flip it to kiss the flesh. Remove from heat and lacquer the fish, letting it rest in the excess lacquer.
• Plate a dollop of aioli, the fish, and cover with sauce vierge.

Mackerel Lacquer:

• Pound 3 bay leaves, stems removed, 20g of garlic, and peel of one lemon in a mortar and pestle to a paste, using coarse salt as necessary.
• Add 200g fish sauce and 400g olive oil. (In general this 1:2 fish sauce to EVOO works well, can adjust the garlic and herbs to taste)

Aioli (1qt):

• 50g Sherry vinegarcx z.khj hlku;F;b
• 40g garlic
• 6 egg yolks
• 400mL canola oil
• 400mL good EVOO

Blend all ingredients except EVOO in a food processor. Stream in the oil. Adjust the consistency with water if necessary.

Sauce Vierge

• 1qt cherry tomatoes and sungolds, halved
• 30g shallot, brunoise
• 10g parsley, chiffonade
• 40g sherry vinegar
• 15g fish sauce
• 12g lemon juice
• 50g good EVOO
• 2g toasted coriander seed

Macerate the tomatoes with salt and sugar. When they’ve released water and wilted, add the other ingredients and mix.