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Spanish Mackerel with Fennel Remoulade and Yukon Potato Chips

Service for 4

For the Fennel Remoulade

Fold together 1/3 cup mayonnaise and 1/3 cup crem fraiche, 1-2 tablespoons of drained minced nonpareil spanish capers, 2 teaspoons Dijon mustard, 1 1/2 tablespoons each (chervil, tarragon, italian parsley and chives) 1 tablespoon chopped shallots. Cook until tender but still crunchy 1 pound of diced fennel. Keep both in the refrigerator until the fennel is cool, then fold the fennel into the remoulade mixture. Season to taste and let stay in the refrigerator for at least 2 hours to let the flavors develop.


For the Yukon Potato Chips

Peel and Slice the potatoes thin using a mandolin (1/8 inch). Soak the potatoes in water for 30 minutes - 1hour in the refrigerator. This will take out some of the starch and make for a crispier chip. Remove from the refrigerator and dry with a paper towel. In a bowl coat the potatoes with either butter, olive oil or duck fat. You can also use a combination of olive oil and butter. Lay the potato slices on parchment paper that sits in a baking rack. Roast the potatoes at 375 F till they have reached the desired color ... approximately 20 minutes. Times are tricky with this dish since factors such as initial temperatures, thickness of potatoes and oven properties can drastically alter the outcome. Once you get your times straight this becomes a very easy dish to prepare.

Spanish Mackerel :

Score the skins of 4 spanish mackerel fillets trying not to pierce into the flesh. Dry the fillets with a paper towel then salt and pepper both sides. Coat both sides with a little oil and broil skin side up. If the fillets are thin it will not be necessary to turn the fish.


Place a mound of Remoulade on each plate. Lay a fillet on top of each mound of Remoulade. Garnish the dish with roasted potato chips. Garnish with parsley

Wine Notes:

Spanish Mackerel is difficult to pair. But remember that tannins pair well with fatty foods, since the astringency of the tannins cuts through the viscosity of the fat. A tannic rose from ... Cote de Rhone.


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