When asked by David Kinch if he trusts people who don’t like caviar, Chef Eric Ripert replies, “No. In general, I don’t trust people who don’t like food.” What you can trust, however, is that Eric Ripert can do amazing things with seafood. He chooses a plentiful, underrated and underused fish, mackerel, for this raw and hot broth dish he prepares for friend, David Kinch.
RECIPE FOR MACKEREL CAVIAR
Serves 2 as an Appetizer
1 Filet of Kingfish
1 Pound of Mussels
1 Cup White Wine
2 TBSP Butter
½ Bunch of Chives, sliced into ½ inch batons
1oz Osetra Caviar
- Take the filet and slice into 10 ¼ inch thick pieces. Take a little butter and spread a thin layer of butter in a bowl and place 5 slices of the fish onto the center of the bowl and set aside.
- Place the mussels in a medium size sauce pot with the white wine, cover and bring to a boil. As soon as the mussels open, turn the heat off, strain the mussel stock and reserve the liquid (keep the mussels for another preparation).
- To finish the dish, place the plated fish into a 350* degree oven. While the fish is being warmed (be careful not to cook the fish), bring the mussel stock to a boil and mount it with cold butter, add a squeeze of lemon juice and adjust the seasoning with salt and pepper. Take the fish out of the oven and place one small mound of caviar on each slice of fish and place one baton of chive across each mound of caviar. Pour 2-3 ounces of the broth into the bowl and eat right away.