Fish / shellfish

Mackerel crumble, chorizo, snow peas and candied tomatoes


Enhance the mackerel with this mackerel crumble, chorizo, snow peas and candied tomato recipe.

Ingredients for 4 persons :

  • 50 g of snow peas (or peas)
  • 6 petals tomatoes candied
  • 8 slices of chorizo ​​(fairly thin)
  • 25g butter
  • 4 mackerel fillets
  • Coarse salt, salt, Espelette pepper

Crumble :

  • 60 g flour
  • 40 g of old cantal (or old salers or old mimolette)
  • 70 g semi-salted butter
  • Freshly ground pepper

Mackerel crumble, chorizo, snow peas and candied tomatoes

- Have the mackerel rise by the fishmonger. Disarm them. Wash them and keep in a cool place.

For the crumble:

- Remove the butter at room temperature 1 hour before making the recipe.

Preheat the oven to 180 ° C (th. 6).

- In a salad bowl, mix the flour, the chopped cantal and pepper. Add the diced butter and mix with your fingertips to obtain a coarse sand.

- Place this crumbly dough on a baking sheet lined with baking paper and bake for about 15 minutes, stirring occasionally to make the cooking evenly.

- Wash the snow peas.

- In a saucepan, boil salted water with coarse salt and blanch the peas for 2 minutes. Cool them, drain them and cut them into bevels.

- Drain the candied tomatoes.

- Cut the chorizo ​​into julienne.

- In a frying pan, melt the butter, place the mackerel fillets there and cook for 3 minutes skin side down. Add the chorizo ​​julienne and the snow peas. Season with salt and Espelette pepper.

- Serve on plates then sprinkle with warm crumble.

Chef's BBA

To vary, enrich or exhale the flavors of the foods it covers, the crumble dough can be flavored with all sauces. For example, herbs from Provence will brighten up a vegetable crumble from the sun; thyme will delicately flavor a tomato and goat cheese crumble; dill or coconut will enhance a salmon crumble; Parmesan and walnut powder will enhance a zucchini crumble; Gruyère cheese and very finely sliced ​​ham will give flavor to a pumpkin crumble ...

Recipe: A. Beauvais, Photo: F. Hamel

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