Poached king mackerel in winter beetroot juswith cress gnocchi & mustard caviar


Poached king mackerel in winter beetroot jus

300-400g centrepiece of a king mackerel fillet

600ml fresh beet juice

400ml lilac juice

50ml raspberry vinegar

2 tbsp raw cane sugar

1 tbsp sea ​​salt

½ tsp grated liquorice

2 bay leaves


Mix all the ingredients (except the fish)together to form a jus, then slowly and carefully poach the mackerel fillet in the beetroot jus for 15 minutes at 85C.

Black mustard caviar

100g black mustard seeds

100ml pickled gherkin vinegar

10ml tarragon vinegar

Salt, sugar, piment, ground pepper (finely ground)


Blanche the mustard seeds in well-salted water for 10 minutes. Then pickle in brine and leave to gel and cure for at least 1 week.

Potato and watercress gnocchi

450g potatoes, floury and weighed when peeled

200g fine semolina

20g butter

35g fresh cress (rocket if possible)

3 egg yolks

Salt and lemon pepper to taste

5g freshly grated horseradish to taste and sautéd in butter

1-2 cress cushions for garnishing (radish & radish cress if possible)


Cook the potatoes in their skin. Meanwhile melt the butter making sure that it does not become hot. Then puree the watercress finely with the melted butter. Peel the boiled potatoes and while hot press through a ricer (or finely crush with a fork).

Knead the cress butter and egg yolks into the potato mixture. Season with salt, horseradish and pepper. Thoroughly knead for about 4-5 minutes until the dough is smooth and elastic, then dust with semolina and knead briefly.

Boil a large pot of salted water.

Shape the dough into thin rolls and cut them into slices. Slightly press the slices and roll it on the back of a fork into the boiling water. For the gnocchi, turn down the heat and let them simmer. Once they float, quickly hold them under cold water; then they are ready.


1 large winter beet (organic stock over 15cm Ø and cellared before the frost)

1 tpsp sea salt

3 tbsp cane sugar

10 tbsp cherry juice


Place beetroot with salt, cane sugar and cherry juice into a cooking bag and boil in 98C water for 1½ hours.

After cooling down, peel the beet when lukewarm into thin 1cm thick slices. To serve, brush with olive oil and slowly temper in the oven at 130C.