North Sea Mackerel, Piccalilly, Atsina Cress

Alex Haupt: "We absolutely love mackerel, it's nutritious, delicious and delicate."


  • salt flakes
  • fermented slices of green plum
  • wild garlic oil
  • wasabi leaf
  • gellan
  • sake vinegar

For the mackerel:

  • mackerel fillets
  • White wine vinegar
  • fine salt

For the piccalilli gel:

  • 9 g turmeric powder
  • 3 g curry powder
  • 300 g large pickles
  • 1/2 cucumber
  • 225 g raw silver onions
  • 300 g of sake vinegar
  • 1.5 l chicken stock

For the mayonnaise of Atsina Cress and seaweed:

  • 50 g of protein
  • 50 g goat yoghurt
  • 30 g konbupasta
  • 2 g of salt
  • 180 g of seaweed oil
  • 90 g of Atsina® Cress oil


Remove the bones from the mackerel and place in white wine vinegar with the skin side for 15-20 seconds.

Carefully remove the skin on the skin side and cover the meat side with some fine salt 2 hours before cutting. Smooth the skin and cut the mackerel into finger-thick slices.

For the gel, bring all the ingredients to a boil. Remove from heat and infuse overnight cool. Take 750 g of the mass, blender at 95°C and add 7.5 g of gellan.

Blender at highest speed for 3 more minutes, pass through a sieve and cool to 5°C.

Let set and blender smooth in 8 minutes. Pass through a sieve. Make an emulsion of the ingredients for the mayonnaise, pass through a sieve and finish with sake vinegar.

Spoon the piccalilli onto a plate, rub the mackerel skin with olive oil and season with the salt flakes and the plum slices.

Finish with the mayonnaise, wild garlic oil and the wasabi leaves.


Restaurant 101 Gowrie

Govert Flinckstraat 326HS
1073 CJ Amsterdam

Recipe: Alex Haupt
Source: Culinaire Saisonnier 94 - Fall 2019

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