Le Croc at Home | Mackerel with Sauce Vierge Recipe

Mackerel with Sauce Vierge

A bright, herb-forward dish that balances the richness of mackerel with a tangy sauce vierge and silky aioli.

Mackerel

• 4 fresh mackerel fillets
• Olive oil, for brushing
• Kosher salt

Method:

1. Heat a well-seasoned grill or, if unavailable, a pan over medium-high heat.
2. Brush the mackerel fillets lightly with olive oil and season with salt.
3. Cook almost entirely on the skin side until crisp. Flip briefly to just “kiss” the flesh.
4. Remove from the heat and brush generously with the Mackerel Lacquer (recipe below). Let rest in the excess lacquer.
5. To serve: spread a spoonful of Aioli on each plate, top with a fillet, and spoon over Sauce Vierge.

Mackerel Lacquer

• 3 bay leaves, stems removed
• 20 g garlic (about 4 cloves)
• Peel of 1 lemon
• Coarse salt, as needed
• 200 g (¾ cup + 1 Tbsp) fish sauce
• 400 g (1 ¾ cups) extra-virgin olive oil

Method:

1. Using a mortar and pestle, pound the bay leaves, garlic, and lemon peel into a paste, using coarse salt as needed.
2. Stir in the fish sauce and olive oil until well combined.
   (This 1:2 ratio of fish sauce to olive oil works as a base; adjust garlic and herbs to taste.)

Aioli (Makes about 2 cups / 500 mL)

• 25 g (1 Tbsp + 2 tsp) sherry vinegar
• 20 g (0.7 oz / about 6–7 cloves) garlic
• 3 egg yolks
• 200 mL (⅚ cup) canola oil
• 200 mL (⅚ cup) fruity olive oil

Method:

1. In a food processor, blend the vinegar, garlic, and yolks until smooth.
2. Slowly stream in the canola and olive oils to emulsify.
3. Thin slightly with a splash of water if needed to reach desired consistency.

Sauce Vierge

• 500 g (2 cups) cherry tomatoes and sungolds, halved
• 15 g (½ oz / about ½ medium) shallot, finely diced
• 5 g (2–3 Tbsp) parsley, chiffonade
• 20 g (1 Tbsp + 1 tsp) sherry vinegar
• 7.5 g (1 ½ tsp) fish sauce
• 6 g (1 ¼ tsp) lemon juice
• 25 g (1 Tbsp + 2 tsp) olive oil
• 1 g (¼ tsp) toasted coriander seed, crushed

Method:

1. Combine the tomatoes, shallot, parsley, vinegar, fish sauce, lemon juice, olive oil, and coriander seed in a bowl.
2. Toss gently to coat. Serve at room temperature.

Serving Suggestion: Pair with grilled bread or a simple green salad to balance the richness.