Marinated Mackerel with Emerald Algae Oil, Beetroot and Citra Leaves

Ingredients

• 4 fresh mackerels, approximately 250 grams each
• 20 grams of Emerald Algae Powder
• 30 grams of grapeseed oil
• 1 red beet
• Garlic
• Salt
• Sugar
• Smoked vinegar
• A few thin slices of raw red beet
• 1 black plum
• Coarse salt
• Citra Leaves

Method

• Prepare the Mackerel: Clean and fillet the mackerel, remove the bones, and lay it on a tray. Generously cover the fillets with coarse salt and let them sit for about 10 minutes to cure. Afterward, rinse the salt off, pat the fillets dry, and refrigerate them.
• Cook the Beetroot: Peel and thinly slice the beetroot, then cook the slices until tender. Blend the cooked beetroot while still warm with grapeseed oil, a bit of water, and season with salt and sugar. Add smoked vinegar for a touch of acidity, then cool the mixture down and store it in the fridge.
• Prepare the Emerald Algae Oil: Mix grapeseed oil with Emerald algae powder and warm it to 60 degrees Celsius in a blender like a Thermomix. Blend for about 10 minutes to allow the flavors to infuse.
• Assemble the Dish: Remove the mackerel from the fridge, carefully remove the outer layer of skin, and score the flesh. Use a torch to lightly char the surface. Slice the mackerel into portions.
• Final Plating: Dress the raw beet slices and plum segments with the algae oil, smoked vinegar, and salt. Arrange the mackerel on the plate, place the beet sauce beside it, and add the dressed beet and plum slices around. Finish with a generous drizzle of the algae oil, and garnish with Citra Leaves and a sprinkle of algae powder.

Recipe: Pier Giorgio Parini