Spanish Mackerel and Serrano Ham En Brioche, Capers, Piquillo Peppers, and Lemon Confit

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

By Thomas Keller

Published 2008

  • About

Ingredients

Mackerel

  • 1 side Spanish mackerel (455 grams), skin on, bones removed
  • kosher salt
  • 1 to 2

Method

This dish is packed with big, harmonious flavors—ham, capers, lemon, and peppers—that contrast with the assertive mackerel and create a vivid plate. It’s kind of a sandwich in a sandwich. Dry-cured ham is placed between two fillets, which are cooked sous vide, then sandwiched in brioche, like a grilled sandwich.

The Spanish capers, lemon suprêmes, and piquillo are not only bold accompan