1pc Spanish mackerel, fileted, deboned and skinned
1 kosher salt
1 lemon zest
3 bunches of flat leaf parsley, leaves only
1 clove garlic
1pc salt cured anchovy filet, rinsed
1 cup extra virgin olive oil
1/2 cup Semolina flour
1/2 cup warm water
1tbs olive oil,plus a little more for brushing crackers
1 cup flour
Preserved Lemon Yoghurt
2pc jarred preserved lemon plus a little of the jarring liquid
1 cup Greek yoghurt
Combine water and salt and bring to a boil until salt is completely dissolved.Chill brine down in firdge overnight.Once cold, add fish fillets and brine for 20 minutes.Remove fillets and place in fridge on a rack until fish is completely dry, about 30 minutes – 1 hours.
Combine ingredients into food processor and pulse into a course pulp.
Combine dry ingredients.Pour in water and oil and mix until dough comes together.Turn dough out onto a floured surface and knead until smooth.Wrap in plastic and chill in over for at least one hour.Roll out until about an 1/8″ thick or until the second to last setting on a pasta roller.Cut crackers to desired shape and brush with olive oil.Sprinkle with sea salt andbake at 375f for about 10 minutes.
Preserved lemon yoghurt
Place lemons in blender with enough of the liquid to make a smooth puree.Fold lemon puree into yoghurt add sugar mix, adjust seasoning with salt and sugar to taste.
Once the mackerelis completely dry, chop fish into a smallish dice.Add lemon zest, 2 tb pistou, season to taste. This can be made up to two hours in advance. When ready to serve, plate up according to photo and garnish witholive oil, fried capers, trout roe.
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