- Mackerel
- J artichoke pooray:
- 1kg artichoke
- 200g butter
- 200g milk
- Nut ragu:
- 100g walnut
- 100g pine nut
- 100g pistachio
- 100g hazelnut
- 1 shallot
- 2 clove garlic
- Lemon thyme
- 100g butter
- Turnips
- Sporuts
- Chestnuts
Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts
Gary Usher
3rd March 2015
Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts
Mackerel fillet, Jerusalem artichoke pooray, nut ragu, turnip, sprout and chestnuts
Ingredients
Method
Mackerel:
Season
Grill
Blow torch
Jerusalem artichoke pooray:
Sweat artichoke/butter till cooked
Add milk
Bring to simmer
Blend (pass through chinois if you work in a 3 star)
Nut ragu:
Sweat shallot
Roast nut
Add noissette in butter
Add splash RWJ
Turnip:
Cook
Sprout:
Cook
Chestnut:
Shave
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