Confit mackerel fillets with seaweed oil
Recipe of Olivier Beurné, Starred Chef at Château de Locguénolé
For
4 people
Préparation
40 minutes
Cooking
20 minutes
INGREDIENTS
- Mackerel fillets
- 1 Groix and Nature Langoustine Soup
- 1 bottle of Groix and Nature Seaweed oil
- 120g of risotto rice
- 4 whites of leeks
- 1 onion
- 2 springs of thyme
- Olive oil
- 2 cloves of garlic
- 1 lime
- Butter
- Salt, pepper
PREPARATION
- Peel, chop the onion finely and stir in butter whithout browning
- Add the rice and make it nacre in the butter. Wet it with Groix & Nature Langoustine Soup, add the thyme.
- Cook, stirring frequently and addind regular Groix & Nature Langoustine Soup. At the end of cooking check seasoning. Set aside.
- Cook the leeks, add the crushed garlic and thyme. Cover to maintain moisture, and gently confit leeks.
- Heat the Groix & Nature Seaweed oil to 62°C and dunk Mackerel fillets.
- On a plate, spread risotto, mackerel fillets and leeks. Add a zest of lime, a bit of sea salt and a dash of Groix & Nature Seaweed oil.
