the Fennel Remoulade
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.
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.
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
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.