Gastronomixs

White cabbage and smoked mackerel compote

This compote resembles a course brandade, which makes it perfect to serve with white fish such as halibut, cod, and plaice. 

Makes 1600g.

White cabbage and smoked mackerel compote

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Ingredients

1

kg

white cabbage

150

g

large carrots

140

g

celery

100

g

smoked mackerel

2

 

juniper berries

200

ml

chicken stock

As needed:

 

sunflower oil

As needed:

 

salt and pepper

Preparation method

  • Finely chop the cabbage.
  • Blanch the finely chopped cabbage in water with salt and drain well.
  • Finely dice the carrots and celery (brunoise).
  • Clean the mackerel and cut into pieces.
  • Heat oil in a pan and braise the carrots and celery.
  • Add the white cabbage and juniper berries.
  • Pour enough of the chicken stock into the pan to just cover the vegetables.
  • Place a lid on the pan and braise for 30 minutes.
  • Mix in the mackerel and season with salt and pepper.
  • Serve the compote warm.

Serving suggestions

  • As a basis for an amuse-bouche on toast or brioche.
  • In a composition with shellfish and crustaceans such as scallops, lobster, or langoustine.
  • In a composition with white fish, potato mousseline, and braised leeks.  

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