“Smoked Burren Mackerel” by Executive Head Chef David McCann
Compressed Granny Smith, Celeriac Crème Fraiche, Saffron Potato, Citrus Dressing
Birgitta,( From Sweden) and Peter (a Native) Curtin started the Burren Smokehouse in Lisdoonvarna County Clare in 1987.The wild Atlantic sea, which is on their doorstep, provides stunning bounty which the Burren Smokehouse transforms into unrivalled local produce.
Mackerel is really well suited to smoking because it’s an oily fish and is rich in Omega 3 fatty acids. This helps the flesh to remain moist after the smoking process. For the above dish the mackerel is flaked and lightly seasoned with black pepper, that’s it! We have learned not to meddle too much with quality ingredients!
The creative fun is provided by what we match with the mackerel. Compressed sweet but acidic granny smith apple, mellow and textured celeriac all brought together with rich smooth crème fraiche.
Saffron potatoes provide presentation vibrant colour and a wonderful contrasting flavour, while the citrus dressing brings the dish to life with freshness.
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