Duo de poissons grillé à l’émulsion de mandarine

Serves : 8 people

Preparation : 30 min

Cooking : 40 min

Ingredients

Red Onion Compote
4 red onions
40 g of balsamic vinegar to reduce it a little

Fennel with saffron
2 bulbs of fennel
saffron
salt and pepper optional: chopped cilantro
butter
100 g of white background Water + bouillon cube
5 cl of crème fraîche
parsley chopped

Marinated mackerel and flounder
3-4 mackerel
2 squares
olive oil
4 lemons
spices or lemon zest
mandarin

Mandarin orange sauce
8 mandarins
120 g of white background
20 g of butter Or 5 cl of cream

Mandarin sauce
salt and pepper

Instructions

Marinate the mackerel and flounder fillets in the oil, lemon juice, and zest.

Finely chop the onions, then sauté them in a drizzle of olive oil. In a separate pan, reduce 10 cl of balsamic vinegar with 2 tbsp of honey.

Add the vinegar to the onions, then cook for half an hour until they form a compote.

Dice the fennel into small cubes, then sauté it in butter and white stock; add the saffron and cream, and season to taste; cook until crisp-tender.

Add the chopped parsley just before serving.

Squeeze the juice from the mandarins, then reduce it by two-thirds in a saucepan. Add the stock, followed by the cream (you may also add some mandarin zest and a dash of Meaux mustard), and blend until emulsified.

Arrange the onions on a plate, then place the fennel on top, followed by the raw marinated mackerel. Remove the fish from the marinade and broil for 2 minutes; place the emulsion on the side.