SilkpieRecipe
Roasted Mackerel with Salmon Roe Cream and Dill Potatoes
Texture
Garnish
On the plate

From the Sea · Russian

Roasted Mackerel with Salmon Roe Cream and Dill Potatoes

4.6 (44 cooks rated this)

Rich, oily mackerel roasts until the skin blisters, then gets a blanket of lemony sour cream sauce studded with pops of salty salmon roe. Buttery dill potatoes, sweet carrot puree and a lacy crisp tuile turn a humble fish into a showpiece.

35 min Prep
30 min Cook
1 hr 5 min Total
2 Servings
Hard Difficulty
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Test kitchen note: Fold the salmon roe into the sauce off the heat and at the very last moment, or the delicate eggs will turn cloudy and firm.

Method 6 steps

  1. Boil the potatoes in salted water for 15 minutes, drain and toss with the butter and dill.

  2. Simmer the carrots until very soft, then blend with a splash of their cooking water and a pinch of salt into a smooth puree.

  3. For the tuile, whisk the flour and beet powder with 1 tablespoon of oil and 4 tablespoons of water, pour the thin batter into a hot nonstick pan and cook over medium heat until the water evaporates and a lacy red crisp forms. Lift it out gently.

  4. Heat the oven to 425F. Season the mackerel, place skin side up on an oiled tray and roast for 8 to 10 minutes until the skin blisters.

  5. Warm the sour cream, heavy cream and lemon juice gently without boiling. Off the heat, fold in the salmon roe.

  6. Plate the mackerel with the sauce spooned over, the potatoes, a swipe of carrot puree with peas, the tuile and a streak of balsamic glaze.

That is the whole pie. Enjoy every slice.

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