{"id":45171,"date":"2022-06-20T09:00:08","date_gmt":"2022-06-20T13:00:08","guid":{"rendered":"https:\/\/www.stromspa.com\/?p=45171"},"modified":"2022-06-02T15:51:32","modified_gmt":"2022-06-02T19:51:32","slug":"barbecued-mackerel","status":"publish","type":"post","link":"https:\/\/www.stromspa.com\/en\/magazine\/gourmet-discoveries\/barbecued-mackerel\/","title":{"rendered":"Barbecued Mackerel"},"content":{"rendered":"

GRILLED CUCUMBER AND RADISHES | LACTO-FERMENTED RHUBARB | BUTTER MILK AND GARDEN HERB VINAIGRETTE<\/h3>\n

IN THE SEA<\/span> \u2014 <\/em>The health benefits of mackerel are numerous. This is a fatty fish that belongs to the same family as the sardine. Very nutritious, it is particularly rich in omega-3, vitamin D, and B-group vitamins. Its phosphorus and magnesium content is also very beneficial for the body.<\/p>\n

Due to its abundance, mackerel is the fish to choose if you want to adopt eco-friendly habits. Its consumption also helps restore a balance with endangered species at the top of the food chain. In addition, it is often caught by hook, a more environmentally respectful method than net fishing. In Quebec, Atlantic mackerel is mainly caught in Gasp\u00e9sie, which makes it an excellent choice for local consumption.<\/p>\n

Yield: 2 servings<\/strong><\/p>\n

Preparation time: 30 minutes<\/strong><\/p>\n

Cooking time: 15 minutes<\/strong><\/p>\n

INGR\u00c9DIENTS<\/span><\/strong><\/h3>\n
    \n
  • 3 Quebec sunflower oil<\/li>\n
  • 1 \u00bd salted herbs<\/li>\n
  • 2 mackerel fillets (about 200 g each)<\/li>\n
  • 2 Lebanese cucumbers<\/li>\n
  • 8 red or French radishes<\/li>\n
  • 6 buttermilk and garden herb vinaigrette (see recipe on page 63)<\/li>\n
  • 12 small pieces of lacto-fermented rhubarb (see recipe on page 63)<\/li>\n
  • 1 cup baby greens, fresh herbs, or sprouts<\/li>\n
  • Salt and pepper<\/li>\n<\/ul>\n

    PR\u00c9PARATION<\/span><\/strong><\/h3>\n
      \n
    • Turn the barbecue on to maximum heat (500\u00b0F).<\/li>\n
    • In a bowl, mix the sunflower oil with the salted<\/li>\n
    • Baste the mackerel fillets with the mixture and let marinate in the refrigerator for 15 minutes.<\/li>\n
    • On a baking sheet, season the Lebanese cucumbers and radishes with a drizzle of sunflower oil, salt, and<\/li>\n
    • Grill the vegetables over high heat until their skin is blackened on all sides. Set aside.<\/li>\n
    • Lightly oil the barbecue grates and reduce the heat to 400\u00b0F.<\/li>\n
    • Grill the mackerel fillets for 2 to 3 minutes on the skin side, then on the meat side.<\/li>\n
    • Cut the Lebanese cucumbers into long quarters and the radishes into halves.<\/li>\n
    • Arrange the cucumbers and radishes randomly on the left side of the plate. Place the mackerel fillet on the right side, leaving an empty space in the centre of the<\/li>\n
    • Place 2 tbsp. of buttermilk and garden herb vinaigrette in the centre of each Garnish randomly with the lacto-fermented rhubarb and the greens. Drizzle with one additional tbsp. of vinaigrette.<\/li>\n<\/ul>\n

      \"\"<\/h3>\n

      LACTO-FERMENTED RHUBARB | BUTTER MILK AND GARDEN HERB VINAIGRETTE<\/h3>\n

      The fermentation process for fruits or vegetables is carried out using salt and lactic acid bacteria. Known since the dawn of time, lacto-fermentation is a natural preservation method with many benefits. In addition to adding umami, that fifth savory flavour, lacto- fermentation also facilitates digestion. It is rich in nutrients, prebiotics, and probiotics, and it promotes a healthy microbiota. At the same time, it increases the nutritional value of foods thanks to its bioavailability.<\/p>\n

      ingr\u00e9dients<\/strong><\/span><\/h3>\n

      Lacto-fermented rhubarb<\/strong><\/p>\n

        \n
      • 4 cups rhubarb, cut into 1-cm pieces<\/li>\n
      • 10 g sea salt<\/li>\n<\/ul>\n

        Buttermilk and garden herb vinaigrette (for 750 mL of vinaigrette)<\/strong><\/p>\n

          \n
        • 2 cups garden dill leaves<\/li>\n
        • 1 cup garden tarragon leaves<\/li>\n
        • 1 cup garden basil leaves<\/li>\n
        • 1 cup Quebec sunflower oil<\/li>\n
        • 2 cups buttermilk<\/li>\n
        • 1 \u00bd honey<\/li>\n
        • \u00bd cup cider vinegar<\/li>\n
        • Salt and pepper<\/li>\n<\/ul>\n

          \"\"<\/h3>\n

          pr\u00e9paration<\/span><\/strong><\/h3>\n
            \n
          • Rinse the rhubarb pieces and dry Place the rhubarb in a bowl, sprinkle it with the salt, and mix.<\/li>\n
          • Arrange the rhubarb pieces in one or more airtight glass jars.<\/li>\n
          • Place a weight on the rhubarb, such as a small lined Ziploc-type airtight plastic bag full of water, then close the lid.<\/li>\n
          • Let ferment at room temperature for seven days, opening the jar(s) each day to let the gas escape.<\/li>\n
          • Set aside the rhubarb pieces needed for the recipe. The rest of the fermented rhubarb can be ground with the liquid until a compote texture is Store in an airtight glass jar in the refrigerator. The compote will be perfect to garnish your yogurt, accompany a slice of cake, or marinate a piece of meat.<\/li>\n<\/ul>\n

            Buttermilk and garden herb vinaigrette<\/strong><\/p>\n

              \n
            • In a pot of boiling water, blanch the fresh herbs for 10 seconds, then immediately immerse them in ice<\/li>\n
            • Spin dry and wipe off the herbs to dry them<\/li>\n
            • In a mixer, grind the herbs with the sunflower oil on high power for 20 seconds.<\/li>\n
            • Place a sieve lined with cheesecloth over a container.<\/li>\n
            • Pour the preparation into the sieve and collect the strained oil, which will be flavoured with the<\/li>\n
            • In a bowl, mix the buttermilk, honey, cider vinegar, salt, and pepper, and keep cool.<\/li>\n
            • Just before serving, combine two parts buttermilk mixture with one part herb oil, according to the desired amount of vinaigrette. For example, combine \u00bd cup of the buttermilk mixture and \u00bc cup of oil.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              GRILLED CUCUMBER AND RADISHES | LACTO-FERMENTED RHUBARB | BUTTER MILK AND GARDEN HERB VINAIGRETTE IN THE SEA \u2014 The health benefits of mackerel are numerous. This is a fatty fish that belongs to the same family as the sardine. Very nutritious, it is particularly rich in omega-3, vitamin D, and B-group vitamins. Its phosphorus and […]<\/p>\n","protected":false},"author":18,"featured_media":45271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1971],"tags":[],"class_list":["post-45171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-discoveries"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/45171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/comments?post=45171"}],"version-history":[{"count":5,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/45171\/revisions"}],"predecessor-version":[{"id":45277,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/posts\/45171\/revisions\/45277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media\/45271"}],"wp:attachment":[{"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/media?parent=45171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/categories?post=45171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stromspa.com\/en\/wp-json\/wp\/v2\/tags?post=45171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}