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BRUSSELS SPROUTS

Chef Akhtar Nawab soon to open Allen and Delancey  New York, NY
Chef Akhtar Nawab

soon to opening
Allen and Delancey
115 Allen St
(at Delancey St.)
Manhattan, NY

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

Yield: 2 Servings

Ingredients:

    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

    Bouillon:
  • 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

Method:
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
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