Photo: Eiliv Sonas Aceron
Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche
18 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Cooking the mackerel with a blow-torch gives a lovely charred flavour without overcooking the flesh.
Estimated Nutrition (whole recipe, rough)
830
Calories
23g
Protein
23g
Fat
132g
Carbs
Counts 9 of 15 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Buckwheat | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Mackerel | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10g/¼oz yeast
- 10g/¼oz sugar
- 300ml/10fl oz warm milk
- 150g/5½oz flour
- 75g/2¾oz buckwheat flour
- 1 free-range eggegg
- , for frying vegetable oil
- 250g/9oz redcurrant jelly
- 250ml/9floz red wine vinegar
- 4 cloves
- 75g/2¾oz Dijon mustard
- 2 large cooked beetroot
- 200g/7oz crème fraîche
- 1 bunch chives
- 4 mackerel
- , for drizzling rapeseed oil
- 4 shallots
- 1 tin Avruga caviar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes