Description
Citrus-Cured Mackerel with Orange Carrot Emulsion is a refined appetizer that combines sashimi-style cured fish with a silky citrus-vegetable sauce. This minimalist mackerel recipe is perfect for gourmet plating, tasting menus, or elegant seafood starters.
Ingredients
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For the Citrus-Cured Mackerel:
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1 whole fresh mackerel, filleted (skin-on)
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1 tbsp coarse sea salt
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1 tbsp granulated sugar
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Zest of 1 lemon
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Zest of 1 orange
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Freshly ground black pepper
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Juice of 1 lemon
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Juice of 1 orange
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For the Orange Carrot Emulsion:
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1 cup carrots, peeled and chopped
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1/2 cup fresh orange juice
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1 tbsp white wine vinegar
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2 tbsp extra virgin olive oil
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Salt, to taste
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Instructions
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Cure the Mackerel:
Mix salt, sugar, citrus zests, and a few cracks of black pepper.
Pat mackerel fillets dry. Rub all over with the curing mix.
Place in a shallow dish and drizzle with lemon and orange juice.
Cover and refrigerate for 1 hour. Rinse gently and pat dry.
Slice diagonally into thin sashimi-style pieces. -
Prepare the Emulsion:
Boil or steam the chopped carrots until very soft.
Blend with orange juice, white wine vinegar, and olive oil until smooth.
Season with salt to taste and strain through a fine sieve for a silky finish. -
Plate the Dish:
Spoon or swirl the orange carrot emulsion onto a white plate as a base.
Arrange cured mackerel slices in a crescent moon formation.
Finish with the fish tail as an accent, and garnish optionally with microgreens, edible flowers, or citrus oil.
Notes
Use the freshest possible mackerel. The tail adds artistic flair but is optional. The emulsion can be made in advance and gently reheated.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cured / No-Cook Fish, Blended Sauce
- Cuisine: Modern European / Fusion
