Mackerel tails in salt, steamed middle cut, celeriac and horseradish, sweet potato and juniper sorbet
Recipe by David Zuddas

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(Serves 4)

4 mackerel each weighing 200 g
300 g celeriac puree
30 g fresh horseradish
2 cucumber sticks
2 cl olive oil
fine salt
2 cl parsley juice

Sweet potato and juniper sorbet
1.3 kg potatoes
2.6 litres milk
13 juniper berries
fine salt

Cook the potatoes in the milk with the juniper berries.
Put through the blender, sieve, salt and freeze in a Paco bowl (freezer bowl)
Whizz with a Paco jet before serving.

Season the celery puree with a drizzle of olive oil and add 20 g of grated horseradish and a tiny pinch of salt.

Trim and gut the mackerel.
Cut off their heads.
Cut into sections, the middle cut and the tail
Keep the tail on the backbone and remove the body without separating the fillets.
Blanche the cucumber sticks. Garnish with one stick inside each middle cut.
Salt, close up, rub over with oil and roll in clingfilm. Steam for 5 minutes at 85°C.
At the same time, rub oil over the mackerel tail and dip the base into rock salt. Place it upright on the griddle pan for 3 minutes. Finish off in the over for 3 minutes at 170°C.

Whizz the sorbet with a Paco jet.

Arrange on a plate and add a touch of fresh horseradish.

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