Smoked And Grilled Spanish Mackerel, Beet Bouillon, And Brussels Sprouts

Cooking Instructions

For the Mackerel:

To make the cure, toss the sugar, salt, shallots, coriander, fennel seeds, thyme and garlic in a bowl and mix well. Cover the filets with the mixture and marinate for 2 hours. Rinse and dry. Smoke in a table top smoker for 5 minutes on low heat and cool. Heat 1 Tablespoon butter in a sauté pan and cook the filets, skin side down, until medium rare basting often, about 2 minutes.

For the Beet Bouillon:

Boil the red wine in a sauce pan until it's reduced by one half. Add the vinegar and reduce in half again. Add to beet juice and mix thoroughly. Reserve.

For the Brussels Sprouts:

Roast Brussels in grapeseed oil and whole butter until lightly golden and tender, about 10 minutes.

To Assemble and Serve:

Garnish plate with roasted sprouts. Place fish in center of plate, on top of Brussels sprouts. Pour beet bouillon around fish. Garnish the fish with raw Brussels sprouts shavings.