Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette
One of our favorite dishes at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma. A great combination of flavors and innovative presentation. The spring onions are charred on the barbecue, then, together with a mackerel vinaigrette, wrapped in a chard leaf. Everything is garnished with greens from the beach.
- 1 Filet Danish Mackerel
- 1 Large Spring Onion
- 1 Large Swiss Chard Leaf (or 2 small/medium ones)
- 1 g Horseradish, grated
- 5 g Grapeseed Oil
- 2 g Lemon Juice
- 2 g Horseradish Leaf, chopped roughly
- Nasturtium Flowers
- Beach Mustard
1- Season filet of mackerel with 5 grams of salt and let it sit overnight in the refrigerator.
2- Next day, remove any bones, skin and bloodline from mackerel.
3- On a hot grill, grill spring onions until charred and tender.
4- Chop mackerel into a small dice and season with grapeseed oil, lemon juice, chopped horseradish leaf, grated horseradish and salt.
5- Wilt chard quickly, just until it softens.
6- Lay chard leaf flat and place grilled spring onion and marinated mackerel on top. Roll chard leaf and garnish with horseradish and nasturtium flowers and beach mustard.