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Recipe

Cured Mackerel with Jerusalem Artichokes & Dill Granita

 

Fish | Gluten-Free | Dairy-Free

Cured Mackerel with Jerusalem Artichokes & Dill Granita

Curing fish is an ancient method of preserving fish. During curing, the salt with which the mackerel is covered removes the liquid from the fish, making it durable for longer. In times of frozen food, this technique is mostly used in the kitchen for taste reasons. So, you can vary the curing mix with spices and different herbs to create wonderful flavors. For example, I cured a char with orange & basil and served it with rhubarb. Sounds exciting, doesn’t it? You can find the recipe here! For this recipe, however, I was only interested in maintaining the raw character of the mackerel and the consistency after curing and I only used salt for the curing of this recipe.

three jerusalem artichokes with white background
a halved cucumber with white background
a bunch of dill in a jar with white background
two green apples with white background

What is granita

A granita is a still frozen ice, which is scraped off with a fork before consumption. This is how the typical granita consistency is obtained. Usually based on liquids with a high water content, granita freezes into a block of ice that can be scraped off. The addition of sugar, alcohol or acid in turn results in a softer consistency. My dill granita recipe is based on mineral water which is mixed with apple juice, sugar and dill. This explains the beautiful green color and the intense dill flavor. Usually, granita is served between several courses to refresh and prepare the mouth for the further dishes. I just wanted to pick up the refreshing aspect here to break up the strong mackerel flavor and the roasted Jerusalem artichokes served with it.

mackerel with white background
mackerel with white background
cured mackerel with white background

Jerusalem artichoke instead of potatoes

The inspiration for this recipe was maatjes with fried potatoes, as it is often served at the Baltic Sea. The maatjes was accordingly replaced by the cured mackerel and I wanted to replace the potato also with another, but also starchy vegetable. Jerusalem artichoke was long considered only as a food plant for animals, but in recent years found its way back into many kitchens. Not surprisingly, the lovely nutty flavor of Jerusalem artichokes is a nice addition to many recipes. Like roast potatoes, I simply sliced the Jerusalem artichokes and pan fried them until golden brown. This created an exciting recipe with these very simple products. A savory, but fresh plate for the fall.

liquid dill granita with white background
frozen dill granita on a wooden board with white background

Recipe

Cured Mackerel with Jerusalem Artichoke & Dill Granita

2 Persons40 Minutes

Cured Mackerel
  • 1 Mackerel
  • 300 g Coarse Sea Salt

For the cured mackerel, fillet the fish and pull the bones. Then place on the salt with the skin side up. Cure the mackerel for only 2-3 hours, depending on how raw you want the fish. Once the mackerel is “cooked”, it is rinsed under cold water, dried and can then be chilled.

Dill Granita
  • 240 ml Mineral Water
  • 60 ml Apple Juice
  • 35 g Dill
  • 30 g Sugar
  • Salt to taste

For the dill granita, wash the dill, put it in a blender with the rest of the ingredients and blend everything finely. Put the mixture in a shallow container and freeze it. The granita must now freeze for about 6 hours. Then simply scrape off with a fork and freeze the finished granita until serving.

Roasted Jerusalem Artichoke
  • 200 g Jerusalem Artichoke
  • Vegetable Oil
  • Salt to taste

For the roasted Jerusalem artichoke, peel all the tubers and cut them into 5 mm thick slices. Now fry them from both sides with a little oil, season with salt and remove from heat.

Serving
  • 1/2 Green Apple
  • 1/2 Cucumber
  • Dill

To serve, wash the apple and cucumber and peel them down. A peeler or vegetable slicer can be used for this. Now arrange the roasted Jerusalem artichokes with apple and cucumber on one side of the plate and place the cured mackerel next to it. Finally, put the granita on the vegetables and decorate with dill.

cured mackerel with jerusalem artichokes and dill granita on a white plate with white background
cured mackerel with jerusalem artichokes and dill granita on a white plate with white background
cured mackerel with jerusalem artichokes and dill granita on a white plate with white background

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