Swiss It Up!

with The Modern at MoMa NYC Spanish Mackerel Escabeche , Pickled Ramps, Mint and Basil coulis

Recipe (For 6pp)

Mackerel One small Spanish mackerel skin off, fillet cut in half vertical Pickling liquid, Hot 1 each lemon zest Cornstarch Grapeseed oil Salt/white pepper Method: Season the mackerel with salt and pepper. Coat the fish with cornstarch, and Fry in 370F grapeseed oil for one minute. Do not cook the fish completely through. Dip the fried filets into the hot pickling liquid, place into a hotel pan with lemon zest inside. Add some more pickling liquid over the fish filets to give a little more flavor and moisture. Cover the mackerel with plastic directly. Set the mackerel in a warm area for 10 minutes so the cooking will carry over. Place the hotel pan over an ice bath, and cool the fish down. Then, when needed, slice the fish to the appropriate size portion. Pickling liquid 1 quart of White Balsamic vinegar, gallon jug

1 quart of Water 115 grams of Sugar 1 Tbls. of White peppercorns 1 Tbls. of Coriander Seeds 1 Tbls. of Fennel Seeds 5 sprigs of Thyme 1 pc of Bay leaf Method: Toast the Spices. Add the liquid and Sugar and mix. Allow it to come to a boil and turn off. Pickled Ramps Cut the bottom roots of the ramps. Wash the ramps in water. Allow the sand to fall to the bottom. Wash and drain until the dirt is removed. Reserve ramps in a hotel pan. Pour the hot pickling liquid over the ramps, and let it marinade for a 20 minutes. Clear Sheets of Pickling liquid 19 grams of Kappa Carrageen 1 liter of pickling liquid Method: Mix the kappa with the cold pickling liquid with an immersion Blender. Bring the mixture to a boil. Pour liquid on a rectangle plate and refrigerate to form thin sheets. Cut out square molds. Mint Oil 3 bunch of Mint, picked (approx. Two quarts fully packed.) bunch of parsley, Picked (approx. Half a quart, loose) 4 sprigs of Basil 1 quart of Grapeseed oil Method: Blend the herbs together with the grapeseed oil. Emulsify the puree. Place the puree into a pan and cook .break the oil. Strain through a coffee filter, over an ice bath. Egg White Mayo 6 each Egg whites quart of Mint Oil Lemon Juice to taste Salt and Pepper to taste Method: Whip the egg whites to stiff peaks. Whisk in the oil. Season with lemon juice, salt and pepper. Blend with a hand blender with some water. Blend to the water to the right consistency Amaranth Seeds cup of seeds 2 cup water

Grapeseed oil Method: Cook the amaranth seeds in water until slightly tender. Strain and dry off on c-fold paper. Place in a pot and add 3 Tbls of grapeseed oil. Toast the seeds until they pop and get a toasted Nutty taste. The seeds should be crispy, not hard.

Platting. Put a kitchen spoon of the mint/egg white mayo in a middle of a plate. Place a piece of pickled mackerel that has been crusted with the crunchy amaranth seeds. Then top with a gel sheet and finish the dish with pickled ramps.

Bon Apptit!

This recipe was prepared by Chef de Cuisine Sandro Romano for The Modern, and is featured here as part of The Consulate General of Switzerland in New Yorks Swiss It Up! series.