Breton mackerel - baked Gillardeau oyster, pomelo, blood orange and pistachio

• Apple Blossom

For the mackerel:

• 10 portions of mackerel à 45 g
• olive oil
• butter
• salt
• pepper

For the fried oysters:

• 10 Gillardeau oysters No. 2
• 2 dl of champagne
• 1 dl of oyster juice
• Kataifi dough
• 100 g of butter
• 5 g madras curry
• cooking oil

For the citrus salad:

• 100 g of skinless and cut pomelo pieces
• 50 g skinned and cut blood orange segments
• 20 g chopped pistachios
• 1 tbsp buddha finger lemon juice
• 1 tbsp pomelo oil

For the pistachio sauce:

• 50 g chopped pistachios
• 3 dl poultry stock
• 15 ml pistachio oil
• salt

• Fry the pieces of mackerel on the skin side glassy in a pan.
• Melt the butter and stir in the curry.
• Sprinkle the kataifi dough with the butter mix.
• Briefly poach the oysters in the champagne oyster juice mixture and keep briefly under cold water.
• Pat them dry and wrap the kataifi dough around them. Fry this crispy in cooking oil, sprinkle lightly with some salt and drain.
• Mix all ingredients into a nice salad.
• Put all the ingredients for the pistachio sauce in a pan, bring to a boil, mix until homogeneous and season with some salt.
• Arrange the fruit salad in the centre of the plate and place the mackerel and kataifi with oyster on top.
• Decorate with the Apple Blossom. Finally, pour the pistachio stock around the fish.

Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020