RECIPES:

A RECIPE FROM

ERNA’S ELDERBERRY HOUSE KITCHEN

GRILLED SPANISH MACKEREL

with Artichoke Purée in Artichoke Heart

Serves 4

For the Mackerel:

4-2 oz portions Fresh Mackerel, skin on

1 tbsp. Olive Oil

1 tsp. Thyme, chopped

1 tsp. Tarragon, chopped

In a small stainless steal bowl, mix together olive oil and herbs. Pour over fish to coat.  Allow to marinate 4 hours.

For the Artichoke: 

4 large Artichokes, whole

1 Bay Leaf

1 tbsp. mixed Red, White and Black Peppercorns

½ Lemon, juice only

1 tsp. Extra Virgin Olive Oil (for purée)

2 tbsp. Extra Virgin Olive Oil (for roasting artichoke)

Cook whole artichokes in 1 quart boiling salted water with bay leaf, peppercorns and lemon juice.  Artichoke is done when a knife inserted into the base of the choke goes in easily.  Remove from water, discard outer leaves and center of artichoke hearts.  Cut off and reserve stems.  Trim hearts to 2/3 of original size – making perfectly round.  Reserve trim.  Peel and finely chop stem.  Purée artichoke trim and stems with 1 tsp. olive oil.  Season. Gently pan roast artichoke hearts in 2 tbsp. olive oil.  Season.  Spoon purée into center of hollowed out artichoke heart.

For the Garnish: 

4 each Asparagus

1 tsp. Extra Virgin Olive Oil

1 tsp. Lemon Juice

1 Carrot, fine julienne

Salt and freshly ground white pepper

Lightly blanch asparagus. Cut each in half lengthwise.  Remove tips for final garnish.  Whisk together olive oil and lemon juice. Finely slice flat side of asparagus paper thin on a mandolin to form ribbons. Toss tips and ribbons together with carrot. Coat with olive oil-lemon juice mixture.  Season to taste.

For the sauce:

6 Asparagus

¼ tsp. Cayenne

1 cup Fish Stock

2 tbsp. Extra Virgin Olive Oil

¼ cup Brioche, diced large

Salt and Freshly ground White Pepper to taste

Blanch asparagus in boiling salted water. Purée with cayenne, fish stock, oil and brioche. Season to taste.  Strain through a fine sieve.

To present the dish:

Season and grill mackerel skin side down. Center warmed artichoke heart on plate. Place mackerel on top of artichoke heart, skin side up. Top with carrot-asparagus mixture and garnish with asparagus tips. Drizzle sauce on plate to one side of artichoke.