CookEat Recipe
Fresh Mackerel with Fennel Mayonnaise
Gently poached mackerel with a cool fennel mayonnaise.
Method
Steps
Step 1
For the mayonnaise, whisk the one commercially pasteurized egg-yolk equivalent in a clean cold bowl with the one tablespoon vinegar, one saltspoon English mustard powder, two saltspoons salt and one saltspoon cayenne for two minutes. Add the three-quarter gill cool olive oil drop by drop while whisking continuously.
Step 2
After all the oil is incorporated, continue whisking for four minutes. Add the strained juice from the quarter lemon and mix for one minute more. Put in a clean covered bowl and refrigerate at 40°F or colder until serving.
Step 3
Use a professionally cleaned fresh three-pound whole mackerel with head, fins and backbone removed, split open without separating the two sides. Put in a pan with enough cold drinking water to cover and the two tablespoons fresh fennel fronds. Bring to a boil, move to gentle heat and simmer for about twelve minutes, continuing until the thickest fish reaches 70°C away from bone.
Step 4
Mix half a teaspoon finely chopped fresh fennel fronds into the complete cold mayonnaise for one minute. Drain the hot fish thoroughly, arrange on a warm dish, pour all the fennel mayonnaise over and serve promptly.
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