Mackerel Mousse with Wine Vinegar
Mackerel supplies complete protein and omega-3 fats, while cream softens the mousse. Brief grilling keeps the fish moist, and wine vinegar with shallot adds a fresh tang. Chill the mousse for at least two hours before serving.
Preheat the oven grill to 220°C. Fillet mackerel (600 g), rinse it, and remove the bones. Place the fillets skin-side down, drizzle with olive oil (45 g), and season with table salt (to taste) and black pepper (to taste). Grill for 5 minutes, then cool.
Finely chop onion (90 g). Whip cream (200 g) with table salt (to taste) and black pepper (to taste) until stiff peaks form.
Flake the cooled fish into small pieces, add wine vinegar (45 g) and onion. Gently fold in the whipped cream, level the mousse, and chill it in the refrigerator for at least 2 hours.
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