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Flame Broiled Skewered Fish with Mango Pico and Rouille
Flame Broiled Skewered Fish with Mango Pico and Rouille – Recipes

This herring dish creatively combines Nordic and Latin flavors, showcasing a unique tropical pico de gallo. This fusion highlights the versatility of herring while celebrating cultural culinary traditions.

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Ingredients

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Herring Skewers

  • Raw Pickled Herring Skewers
  • 10 pcs x 120-150g Fresh herring120-150g each (can be substituted with mackerel or Hamour fillet)
  • Caster sugar combined 15.0 g
  • Vinegar 15.0 g
  • Sea salt flakes 5.0 g
  • Rouille:
  • 1 teaspoon saffron threads
  • Hot Water 15.0 ml
  • Hellmann's Classic Mayonnaise (4x3.78L) 240.0 ml
  • Garlic cloves, minced 2.0 g
  • Cayenne pepper(adjust to taste) 5.0 g
  • Knorr Professional Lime Powder 5.0 g
  • Knorr Professional Far East Seasoning (6x800g) 10.0 g
  • Honey 5.0 ml
  • Salt and pepper to taste
  • Mango Pico:
  • 1 large mango, ripe, small dice
  • 2 small Roma tomatoes, small dice
  • ½ small red onion, small dice
  • ½ bunch cilantro, chopped finely
  • 2 medium jalapenos, small dice
  • Knorr Professional Lime Powder, diluted in 20ml water 5.0 g
  • Olive oil 30.0 ml
  • Red vinegar 15.0 ml
  • Salt and pepper to taste
Created By:
Kees Van Erp,Frank Jakobsen, Alvaro Lima

Kees Van Erp,Frank Jakobsen, Alvaro Lima

 Global Executive Chef - Unilever Food Solutions

This herring dish creatively combines Nordic and Latin flavors, showcasing a unique tropical pico de gallo. This fusion highlights the versatility of herring while celebrating cultural culinary traditions.

...

Preparation

  1. Herring Skewers

    Raw Pickled Herring Skewers – Flame broiled:
    • Add the sugar, vinegar powder, and sea salt to a spice mill/mixer and blend to a fine powder.
    • Add the powder to the meaty side of the herring filets, and let it marinate in the fridge for at least 4 hours.

    Rouille:
    • Soak the saffron threads in 15 ml of hot water.
    • In a blender, combine the Hellmann's Classic Mayonnaise, minced garlic, saffron water, cayenne pepper, Knorr Lime Powder, Knorr Far East Seasoning and honey.
    • Adjust seasoning, set aside in the chiller until ready to use.

    Mango Pico
    • Dice all ingredients.
    • Mix together in a bowl and refrigerate.
    • Toss before serving.

    To cook and assemble:
    • Flamebroil the filets on wooden skewers on the grill or with a burner.
    • Serve with the rouille and mango pico. "
Created By:
Kees Van Erp,Frank Jakobsen, Alvaro Lima

Kees Van Erp,Frank Jakobsen, Alvaro Lima

 Global Executive Chef - Unilever Food Solutions