Rocket or kale – some herbs, such as tetragone or purple basil
Prepare the mackerel fillet
Plunge the fillet into the LE PAULMIER cold acidulée for 2-3 hours, to achieve desired doneness
Prepare a whole egg yolk. Maceration for 3-4 hours in the cold pommée
Chop the kale very finely and prepare a vinaigrette with an acidulée de fleurs
Place the egg yolk gently (it retains its shape)
Place the mackerel fillet with an apple slice
Place the rocket or kale with a touch of elderflower vinegar
Taste with bread and butter
500 g boneless and skinless mackerel fillets
Sucrine lettuce or rocket leaves
Pommée vinegar / 7 tablespoons
Soy sauce / 1 tablespoon
Yuzu juice / 1 tablespoon (or 1 green lemon)
Dijon mustard / 1 tablespoon
Grapeseed oil / 5 tablespoons
Olive oil / 1 tablespoon
Salt, fleur de sel, pepper
Cut the mackerels into a tartar
Whip the avocados with the lemon juice and some salt
Prepare the sauce with all the ingredients
Mix the mackerel with the sauce, cover with film and leave to marinate in a cool place for 30 minutes to 1 hour
Arrange the tartar on the bottom of a metal circle, then spread the avocado mousse on top
Place some sucrine or rocket leaves drizzled with a few drops of lemon and olive oil, fleur de sel and freshly ground pepper
3 red beets
3 sticks of lemongrass
Olive oil / 6 tablespoons
Grapeseed oil / 4 tablespoons
Mineral water / 10 tablespoons
Pommée / 15 tablespoons
Some stalks of dill
Some tarragon leaves
Fleur de sel
Cut the beets in half
Cook covered over a low heat with the mineral water, 10 tablespoons of pommée, 2 tablespoons of olive oil, the lemongrass stalks cut in half lengthwise and the table salt for 30 to 45 minutes, depending on the size.
Cut the beets into quarters and leave them to cool in their juice
Cover with film and leave the preparation to rest in a cool place for 24 hours
Remove the beets to taste them at room temperature and drain their juice
Emulsify a vinaigrette with a whisk with a dash of lemon juice, 5 tablespoons of pommée, 4 tablespoons of olive oil, 4 tablespoons of grape-seed oil and salt
Place the vinaigrette in the bottom of a dish
Place the beet quarters vertically on the vinaigrette
Put a stalk of herb on each beetroot quarter and a few grains of fleur de sel
Preparation time: 5 minutes
Cooking time: 20 minutes
Slice the two chicken cutlets thinly, salt and pepper them and brown them for 2 minutes in the olive oil in order to colour them slightly.
Deglaze with the pommée, add the apple cubes, the finely-chopped peeled garlic and the chopped shallot. Add a glass of water, the bay leaves, the pinch of hot chilli and the saffron. Cover and cook over medium heat for around ten minutes.
Remove the chicken and set to one side.
Add the port to the sauce, then pour it all into the bowl of a mixer and mix until you obtain a very smooth and velvety sauce which will contrast with the slight acidity.
Reheat the sauce and the chicken at the same time in a pot, then arrange on a plate, accompanied, for example, by a celery purée.
Simple ideas for the pommée
Simple ideas for the acidulées
Salads and crudités, of course!
Try the different acidulées on different recipes for chicken with vinegar!
Marinate mackerel fillets in the different acidulées
In your onion and chutney confits, of course!
Try the acidulée de fleurs with an avocado or asparagus
A touch of acidulée de poire on an oyster
Try the different acidulées on pickled sauces