Mackerel and duck liver

Name: Mackerel and duck liver
Ingredients: 500 g Cleaned duck liver; 7 g colored salt; 10 ml Madeira wine; 5 units.items Fresh mackerel; 250 g Crème fraîche; Freshly ground white pepper; 50 ml Ponzu; Sea salt; 10 ml Cognac; freshly ground black pepper; 0.5 units.items watermelon; 1 units.items Red chili; 100 ml Sherry vinegar; 10 units.items Lime leaf; 30 g Vadouvan; 300 ml Sunflower oil; Freshly ground coriander seed; 70 g Egg white; 60 g Full-fat yogurt; 1 units.items Large shallot; Lemon juice; Salt; various flowers and herbs; Lemon juice; 10 units.items Radishes; roasted almond flakes; 200 ml Pickle brine; vadouvan oil

Mackerel in vinegar with smoked duck liver, spicy watermelon and vadouvan by Arjan Bisschop.

Ingredients

500gCleaned duck liver

7gcolored salt

10mlMadeira wine

5units.itemsFresh mackerel

250gCrème fraîche

Freshly ground white pepper

Sea salt

10mlCognac

50mlPonzu

freshly ground black pepper

0.5units.itemswatermelon

1units.itemsRed chili

100mlSherry vinegar

10units.itemsLime leaf

Freshly ground coriander seed

1units.itemsLarge shallot

200mlPickle brine

30gVadouvan

300mlSunflower oil

70gEgg white

60gFull-fat yogurt

Lemon juice

Salt

various flowers and herbs

Lemon juice

10units.itemsRadishes

roasted almond flakes

vadouvan oil

Preparation

Vacuum the duck liver with the curing salt, Madeira wine, cognac, and freshly ground white pepper.
Cook for 20 minutes in a water bath at 60 degrees Celsius.
Remove the bag and let the liver drain on a sieve, then let it set in a square mold.
Smoke the duck liver terrine cold in the smoker for 10 minutes.
At the same time, smoke a container with the crème fraîche in it.
Put the smoked cream in a piping bag.
Fillet the mackerels, remove the skin, and generously sprinkle with sea salt.
Cover and let 'cure' in the refrigerator for at least an hour.

For the marinade, bring the finely chopped shallot together with the ponzu, sherry vinegar, pepper, and coriander seed to a boil.
Let cool and pour the marinade over the mackerel fillets until they are completely submerged.
After 20 minutes of marinating, remove the fillets from the marinade and let them drain on paper towels.
Cut the watermelon into neat cubes of one centimeter.
Vacuum them together with the pickle juice, sliced red chili, and lime leaves.

Let the vadouvan infuse in the sunflower oil.
For the vadouvan cream, blend the egg white and yogurt with an immersion blender.
Slowly add the vadouvan oil drop by drop and blend until you have a smooth emulsion.
Season with salt and lemon juice.
Transfer the emulsion to a squeeze bottle.

Cut the liver terrine into neat cubes of about 1 cm.
Cut the mackerel fillets into equal-sized cubes.
Evenly distribute the cubes of liver, mackerel, and watermelon on the plate.
Pipe attractive dots of smoked crème fraîche and vadouvan cream in between.
Garnish with flowers, various herbs, radish slices, and toasted almond flakes.
Spoon a little dressing of vadouvan oil and lemon juice over at the last moment.
Serve immediately.