Ingredients
Preparation
Marinade
- Add all the marinade ingredients to the Norwegian mackerel and marinate it for at least an hour.
Stuffing
- Slice and mince chorizo, black olives, shallot, celery, dill, and cornichon. Cut the bell pepper into very small dice shapes, and delicately slice the shrimp.
- Place chorizo and minced garlic on a pan and stir fry. Then, add all the ingredients from Step 1 to stir fry together. Then, add lemon juice and white wine over high heat to blow off the alcohol. Then add breadcrumbs to thicken the density and cool it.
Bearnaise Sauce
- Stir-fry shallot slices and minced garlic. Add white wine and bring to a boil. Add whole peppercorns, bay leaves, clam stock, lemongrass, and wine vinegar and bring to a boil again, then filter through a sieve.
- Boil water in a pot and mix 3 egg yolks and butter until the consistency is thick. Add the stock from Step 1 to adjust the consistency and taste, then add minced dill and saffron to finish.
Grilled Norwegian Mackerel
- Place stuffing inside the marinated Norwegian mackerel fillet and wrap it well with the remaining Norwegian mackerel fillet. Tie the cooking twine to hold the shape.
- Cook the Norwegian mackerel from Step 1 on a pan, and then cook in an oven at 180 degrees for 5-10 minutes.
- Spread butter-cooked spinach and Bearnaise sauce on a plate and top with Norwegian mackerel, chervil, and borage to serve.