Smoked and Grilled Spanish Mackerel, Beet Bouillon, and Brussels Sprouts
By Chef Akhtar Nawab opening Allen and Delancey– New York, NY
Adapted by

Yield: 2 Servings


    Cured Mackeral:
  • 1 cup sugar
  • 1 cup salt
  • 1 cup sliced shallots
  • 1 teaspoon coriander
  • 1 teaspoon fennel seed
  • 2 sprigs thyme
  • 2 garlic cloves, sliced
  • 12 ounces Spanish Mackerel Filet, skin on
  • 1 Tablespoon butter

  • 4 cups red wine
  • 2 cups red wine vinegar
  • 10 beets, juiced in a juicer

    Brussels Sprouts:
  • 4 ounces Brussels sprouts
  • 1 Tablespoon grape seed oil
  • 1 Tablespoon butter

For the Mackerel:
To make the cure, toss the sugar, salt, shallots, coriander, fennel seeds, thyme and garlic in a bowl and mix well. Cover the filets with the mixture and marinate for 2 hours. Rinse and dry. Smoke in a table top smoker for 5 minutes on low heat and cool. Heat 1 Tablespoon butter in a sauté pan and cook the filets, skin side down, until medium rare basting often, about 2 minutes.

For the Beet Bouillon:
Boil the red wine in a sauce pan until it’s reduced by one half. Add the vinegar and reduce by one half more. Add to beet juice and mix thoroughly. Reserve.

For the Brussels Sprouts:
Roast Brussels in grape seed oil and whole butter until lightly golden and tender, about 10 minutes.

To Assemble and Serve:
Garnish plate with roasted sprouts. Place fish in center of plate, on top of Brussels sprouts. Pour beet bouillon around fish. Garnish the fish with raw Brussels sprouts shavings.

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   Published: September 2006