Prepared dish: Mackerel cured with fenugreek, paired with a flavorful potato salad recipe
Recipe Spotlight: A Taste of Ancient Rome and Modern Flavours
In the world of culinary delights, we've stumbled upon a fascinating fusion of ancient and modern recipes that are sure to tantalize your taste buds. Let's explore the intriguing journeys of two distinctive dishes - a spiced trout recipe with a Roman twist and a unique cured mackerel dish with a contemporary twist.
First, let's delve into the Roman-inspired spiced trout. This recipe, originating from the Romans, features the use of "Garum," a traditional fish sauce, along with spices, egg yolk, oil, wine, vinegar, ground coriander, turmeric, and a medley of fresh herbs. The potatoes, scrubbed, halved if larger than an egg, and soaked, are cooked in a pan with half the butter and all the oil, tossed frequently until lightly browned. The fenugreek leaves, a key ingredient, are added and wilted before the potatoes are cooked until tender. Seasoned with salt, pepper, and spices, this dish is served with lemon wedges on the side.
Now, let's turn our attention to the cured mackerel dish. This recipe, with its roots in modern cuisine, involves a unique preparation method. Fresh dill is used to create a herb mixture, which is then applied to the mackerel fillets. The fillets are layered, skin side down, in a gratin dish, covered with the herb mixture, and left to cure in the fridge for at least 24 hours. When ready, the mackerel is scraped off, carefully cut into thin slices, and served with rye bread and a beetroot salad or the potato salad below.
The potato salad recipe, a perfect companion to the cured mackerel, includes 500g small, new potatoes, 1 large bunch of fresh fenugreek, 2tbsp butter, 1tbsp olive oil, ground coriander, turmeric, sea salt, pepper, and lemon wedges. The potatoes are cooked in a pan with half the butter and all the oil, tossed frequently until lightly browned, then the fenugreek leaves are added and tossed to wilt. The remaining steps involve cooking the potatoes until tender, seasoning, and serving with lemon wedges.
It's worth noting that the best time to use herbs like parsley, tarragon, chives, and dill is during late spring. Fresh dill can also be used to make a dish of cured mackerel. When the mackerel is ready, it is scraped off and cut into thin slices, being careful of bones. The remaining third of the herb mixture is sprinkled on top of the layered mackerel fillets, and the mixture-covered mackerel is covered with cling film, weighted down with a wooden chopping board.
In conclusion, these two recipes offer a captivating blend of ancient and modern flavours, showcasing the versatility of ingredients like fenugreek, dill, and mackerel. Whether you're in the mood for a taste of Rome or a modern twist on cured fish, these recipes are sure to satisfy your cravings. Enjoy your culinary adventure!
