Mackerel with potato soup and dill oil

Any fish, and mackerel is no exception, goes well with potatoes. Fillet of marinated mackerel with potato soup is a great option for lunch.

Ingredients

• fresh mackerel ¬– 560 g
• For potato soup:
• young potatoes - 540 g
• bacon - 35 g
• tarragon - 8 g
• cream 33% - 0.5 l
• garlic - 7 g
• butter - 50 g
• chicken broth - 0.5 l
• coriander - 1 g
• salt - 10 g
• pepper - 1 g
• vegetable oil for frying
• For the marinade:
• water - 1 l
• sugar - 60 g
• salt - 10 g
• cayenne pepper - 1 g
• black pepper - 5 g
• allspice - 5 g
• white pepper - 3 g
• mustard seeds - 2 g
• bay leaf - 1 g
• anise - 1 g
• cloves - 2 g
• fennel seeds - 1 g
• coriander - 1 g
• cumin - 1 g
• For dill oil:
• dill - 30 g
• vegetable oil - 150 g
• unrefined oil - 20 g
• sea ​​salt - 3 g

Directions

1. Cooking potato soup. Fry potatoes over low heat in vegetable oil until half cooked, add bacon, finely chopped shallots and garlic, add butter, salt, pepper and coriander.
2. Pour in the chicken broth, put on high heat, bring to a boil, then reduce the heat. Cook to make the broth rich. Then add the cream, bring to a boil, remove and at the end lower the tarragon branch (tarragon). Then whisk with a blender
3. Mix all the ingredients for the marinade. Boil the marinade for 3 minutes, remove from heat and cool completely.
4. Dip the mackerel in the marinade for 3-5 hours. We take out the mackerel, cut it into fillets, remove the bones.
5. Cooking dill oil. Combine dill scalded with boiling water with vegetable and unrefined oil. Add a pinch of salt and grind everything in a blender.
6. We spread the mackerel pieces, then add the potato soup and sprinkle the dish with dill oil.