Top Menu Right My Account View Cart

Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

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)

Mackerel Vinaigrette at Modernist Restaurant Amass by Chef Matt Orlando

- 1 g Horseradish, grated

- 5 g Grapeseed Oil

- 2 g Lemon Juice

- 2 g Horseradish Leaf, chopped roughly

- Salt


- 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.