Grilled Mackerel with Umeboshi Sauce

Aperitif 30min Easy

Ingredients

Ingredients for 4 people:

4 mackerel fillets,
1 black radish,
1 handful of chervil,
2 tablespoons of rice flour or cornflour,
1 teaspoon of salt.

For the uméboshi sauce :

8 uméboshis,
2 tablespoons of apple juice,
1 tablespoon of toasted rapeseed oil,
2 teaspoons of soy sauce.

For the fennel salad :

1 fennel,
1 tablespoon of toasted rapeseed oil,
2 teaspoons of rice vinegar sudachi agave syrup.

Umeboshi are cousins of our apricots (they are the fruit of the Japanese apricot tree), although they more closely resemble plums. Their bittersweet flavour will surprise your palate.

Discover the mackerel with umeboshi recipe by Sachiyo Harada.

Ingredients for 4 people:

4 mackerel fillets,
1 black radish,
1 handful of chervil,
2 tablespoons of rice flour or cornflour,
1 teaspoon of salt.

For the umeboshi sauce:

8 umeboshi,
2 tablespoons of apple juice,
1 tablespoon of toasted rapeseed oil,
2 teaspoons of soy sauce.

For the fennel salad:

1 fennel,
1 tablespoon of toasted rapeseed oil,
2 teaspoons of rice vinegar with sudachi agave syrup.

Preparation of the grilled mackerel recipe with umeboshi sauce

1. Cut the mackerel fillets into 2 or 3 pieces. Season lightly with salt and leave in the refrigerator.

2. Remove the stones from the umeboshi and crush the flesh. Place the sauce ingredients in a small bowl and mix with the umeboshi.

3. Peel and grate the black radish.

4. Finely slice the fennel using a mandoline. Place in a bowl, season and mix.

5. Dry the mackerel with kitchen paper. Lightly dust with rice flour or cornflour. Heat a frying pan and grill over a medium heat for 3 minutes on each side.

6. On the plate, arrange the fennel salad, the mackerel, the grated radish, the umeboshi sauce and the chervil.