On 18 Jan 2020, MICHAEL LOO said the following...
 
 ML> None of the kitchens where I customarily hang
 ML> my hat has an effective torch. Rosemary has
 ML> one of those sissy little bruleing things that 

Heh. I use the one from my tools in the basement. Not quite sanitary but once
it's cleaned up....Propane burns a lot hotter than most of the butane torches
sold in kitchen stores.

Haven't tried this one but it sounds pretty good.

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Torched mackerel

4 fillets
Mackerel tartare

4 skinned Mackerel fillets
1 small shallot
Generous pinch of Dill tops
Generous squeeze of lime juice
Generous squeeze of lemon juice
Lime zest
Lemon zest
1 Tbsp Greek yogurt
Salt to taste
Nasturtium oil

200g Nasturtium leaves
1dl Rapeseed oil
Dill emulsion

2 bunches of Dill
2dl olive oil
30ml Cider vinegar
Generous squeeze of lemon juice
Pinch of salt
2 egg yolks

PREPARATION
Torched mackerel

Score the fillets skin to prevent it from shrivelling up when the flame hits
it.
Torch the fillets for about 60 seconds make sure the fillets cook evenly. You
want the skin to be charred and the meat to be cooked to point. It should be
soft and juicy.


Mackerel tartare

Finely dice the Mackerel fillets making sure you remove the pin bones and
bloodline.

Add finely diced shallot, finely chopped dill and a pinch of salt.
5 minutes before you want to use the tartare add lemon juice, lime juice, a
small amount of lemon and lime zest. Adjust the taste with more lime and
lemon juice if needed.

After 5 minuets the Mackerel will have started ‘cooking’ from the acidity
in the lemon and lime and is ready to use immediately.
Add Greek yogurt and combine to finish.

Try to get the tartare on the plate straight away. You don’t want it to
over cure.


Nasturtium oil

Blend leaves and oil in a powerful blender, leave in a jar for 48 hours.
Pass through 3 layers of muslin cloth.
Dill emulsion

Blend the dill and olive oil in a powerful blender, leave in a jar for 48
hours. Pass through 3 layers of muslin cloth.

Whisk the egg yolk with the vinegar and slowly feed the dill oil, add a pinch
of salt and a squeeze of lemon juice to taste and continue to whisk. You will
know when its ready, it will be thick and shiny.

                                                 -=>Richard Miles<=-
                                                -=>Captain Obvious<=-
                                              -=>bbs.shadowscope.com<=-

--- Mystic BBS v1.12 A43 2019/03/03 (Windows/32)