KENZO sustainable recipes

Food has always been part of the KENZO lifestyle so it was important for us to combine this passion and our fight against overfishing.

Our fourth KENZO sustainable recipe is by Olivier Roellinger - chef of Maisons de Bricourt. Here is the Grilled mackerel with « Poudre Marine », spring onions with saffron and tangy glasswort!

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INGREDIENTS
- 4 fresh mackerels
- 1 garlic clove
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 10 cl white wine
- 6 saffron filaments
- 2 teaspoons of Olivier Roellinger’s Poudre Marine
- 8 spring onions
- Dulse seaweed
- Glasswort (optional)
- Sea Lungwort (optional)
- Sea Aster (optional)
- Salt

Directions


Ask your fishmonger to gut the mackerels and to fillet them for you, preserving the head and the bones. Rinse the head and bones. Thinly slice a garlic clove.


Fry the garlic in a teaspoon of olive oil until golden brown. Add the head and bones, fry for two minutes then add the vinegar and the white wine. Bring it to a boil, add 10cl of water then reduce heat to a simmer and bubble for 30 minutes until reduced by half. Then strain the sauce through a fine sieve.


Place the saffron filaments in 3cl lukewarm water, infuse for 30 minutes then pour into the tangy mackerel stock with a teaspoon of Poudre Marine. Let it infuse for 30 minutes then add the rest of the olive oil. Check the seasoning and then filter through a sieve once more.


Season the flesh side of the fillet with salt and the rest of Poudre Marine, then place the fillets on an oiled baking sheet or in a dish that can be placed under your oven grill.


Boil the spring onions in salty water for a couple of minutes.


Plunge the glassworts into boiling water for a few seconds.


Preheat oven grill.

 

Gently reheat the mackerel sauce. Do not bring it to a boil. You can whisk it or use a hand blender. Reheat the onions, the seaweed and the glasswort in the sauce.
Place the mackerel under the oven grill with two tablespoons of the sauce.


Arrange the fillet, the onions, the seaweed and the herbs – glasswort, sea lungwort and sea aster –  on a plate making sure it looks as good as it will taste.

 

See all KENZO sustainable recipes here!