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Recipes of the Karen Brown Community

GRILLED SPANISH MACKEREL, submitted by Chateau du Sureau
GRILLED SPANISH MACKEREL, submitted by Chateau du Sureau

GRILLED SPANISH MACKEREL
with Artichoke Purée in Artichoke Heart

submitted by Chateau du Sureau

American Cuisine
Entrees
Fish & Seafood

Serves 4

Recipe Credit: From Erna's Elderberry House Kitchen

 

Ingredients :



For the Mackerel:

4-2 oz portions Fresh Mackerel, skin on

1 tbsp. Olive Oil

1 tsp. Thyme, chopped

1 tsp. Tarragon, chopped

 

For the Artichoke: 

4 large Artichokes, whole

1 Bay Leaf

1 tbsp. mixed Red, White and Black Peppercorns

½ Lemon, juice only

1 tsp. Extra Virgin Olive Oil (for purée)

2 tbsp. Extra Virgin Olive Oil (for roasting artichoke)

 

For the Garnish: 

4 each Asparagus

1 tsp. Extra Virgin Olive Oil

1 tsp. Lemon Juice

1 Carrot, fine julienne

Salt and freshly ground white pepper

 

 

Chef Bio :



Erna Kubin-Clanin is the owner and chef of Erna's Elderberry House Restaurant located outside Yosemite in Oakhurst, California. Neighboring the restaurant is her wonderful and very beautiful hotel, the Chateau du Sureau.



Instructions :



For the Mackerel:

In a small stainless steal bowl, mix together olive oil and herbs. Pour over fish to coat.  Allow to marinate 4 hours.

 

For the Artichoke: 

Cook whole artichokes in 1 quart boiling salted water with bay leaf, peppercorns and lemon juice.  Artichoke is done when a knife inserted into the base of the choke goes in easily.  Remove from water, discard outer leaves and center of artichoke hearts.  Cut off and reserve stems.  Trim hearts to 2/3 of original size - making perfectly round.  Reserve trim.  Peel and finely chop stem.  Purée artichoke trim and stems with 1 tsp. olive oil.  Season. Gently pan roast artichoke hearts in 2 tbsp. olive oil.  Season.  Spoon purée into center of hollowed out artichoke heart.

 

For the Garnish: 

Lightly blanch asparagus. Cut each in half lengthwise.  Remove tips for final garnish.  Whisk together olive oil and lemon juice. Finely slice flat side of asparagus paper thin on a mandolin to form ribbons. Toss tips and ribbons together with carrot. Coat with olive oil-lemon juice mixture.  Season to taste.