SEARED MACKEREL WITH SAFFRON VELOUTÉ AND EDAMAME

My post content

INGREDIENTS

• MACKEREL FILLET, fresh, skin-on.

• COUSCOUS, cooked in light vegetable broth.

• EDAMAME BEANS, blanched and lightly salted.

• ASPARAGUS SPEARS, trimmed and sautéed.

• CHERRY TOMATOES, slow-roasted with olive oil.

• SAFFRON VELOUTÉ, prepared with fish stock, cream, and saffron threads.

• PEA PURÉE, blended until smooth with a touch of lemon.

• MICRO-GREENS, for a professional garnish.

METHOD

• PREPARE the couscous by hydrating it in hot vegetable stock, then fluff with a fork and mix in the roasted tomatoes.

• SAUTÉ the asparagus in a hot pan for 3 minutes until tender-crisp.

• SEAR the mackerel fillets in a hot non-stick pan, starting skin-side down for 3-4 minutes until crispy, then flip briefly to finish.

• WARM the saffron velouté in a small saucepan over low heat until it reaches a velvety texture.

• ASSEMBLE the plate by layering the couscous and edamame, placing the mackerel on top, and drizzling the saffron sauce and pea purée artistically around the fish.