Mackerel á la Bent Stiansen – NRK Mat – Recipes and inspiration

In this year’s last broadcast of “Sommerskuta”, the award-winning chef Bent Stiansen is on board to share two mackerel recipes with viewers:

Diced mackerel with mustard sauce and stewed potatoes

The recipe holds four people. The mackerel must be dug 1 day before it is to be eaten. Mustard sauce and onion compote can be made a few days before. The stewed potatoes must be made the same day.

Digged mackerel

Dry the mackerel fillets well and cut off the strip with small bones that sits in the middle of the fillet.

Mix sugar, salt and coarsely crushed pepper. Sprinkle ¼ of the mixture in a mold large enough for half of the mackerel fillets. Place half of the mackerel fillets with the skin side down and sprinkle on ¼ of the salt mixture. Sprinkle on half of the chopped dill.

Do the same process with the second mackerel fillets and place them on top of the first fillets with the skin side up. Drizzle it all with cognac.

Cover the fish with plastic wrap and place a suitable dish / plate over the fish. Put the dish in the fridge and let the mackerel fillets be dug for 1 day. The mackerel fillets should preferably be turned once during the digging process.

When serving, cut the mackerel fillets into 1 cm slices, without skin and serve them with mustard sauce, stewed potatoes and onion jam

Mustard sauce

Mix all the mustard and put in an egg yolk, sugar, water and dill. Now dilute gently with oil in a thin stream like a mayonnaise. Taste with any salt, pepper or more sugar.

Dill stewed potatoes

Peel the potatoes and cook them tender in lightly salted water. Cool the potatoes and cut them into 1-2 cm cubes.

Melt butter in a saucepan and add flour. Fry for one minute and dilute with milk and cream as a white sauce. Stir well any lumps. Boil the sauce for a few minutes, add chopped dill, ground nutmeg, salt and pepper and then turn in the boiled potatoes and serve.

Orange-cooked onion jam

Peel the onions and cut them into thin slices. Put the onion rings in a saucepan with all the other ingredients and bring to the boil. Cook for 5 minutes with a lid. Remove the lid and cook the onion for about 15 minutes until the liquid has boiled into the onion.

Cool and serve with the mackerel.

Pickled mackerel with horseradish cream

The recipe holds eight people.

Pickled mackerel

Fillet the mackerel and clean it free of bones. Wash it and divide the fillets into 8 pieces.

Boil water with salt, sugar, vinegar, bay leaf, white peppercorns, slices of carrot and rings of onion. Add the mackerel and let the fish soak on the plate for two minutes. Take the pan off the plate and cool the fish in the sheet overnight.

Serve cold with the pickled vegetables and horseradish cream.

Horseradish cream

Finely grate fresh horseradish on the finest of the grater. Mix with vinegar and sugar.
Whip the crème fraîche and mix in the horseradish mixture. Season with salt.

Soak gelatin in cold water for three minutes. Pour off the water and place the gelatin in a bowl with a tablespoon of water. Heat in a water bath until the gelatin melts. Pour this into the horseradish cream while whisking vigorously.

Put the cream cold to set.

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