Blow Torch Marinated Mackerel

Blow Torch Marinated Mackerel

Created by chef Johan Ducroquet (@johan.ducroquet)
March 12th, 2021
If you haven't tried blow torching your fish, then you've got to give this recipe a try. Created by the head chef at Bouillon, this blow torch mackerel recipe will probably be your next seafood obession!


Serves 2

             Qwehli Mackerel Filets

2              Cups of Sherry Vinegar

20            Grams of Enoki mushroom

10            Grams of red oinion, diced

5              Grams of lemon confit slices

5              Grams of green pepper slices

50            Grams of red pepper

50            Grams of chorizo

1              Pinch of salt and pepper



  1. Marinate the mackerel filets in sherry vinegar for about 10 minutes (or in a lemon olive oil mixture); Season with salt and pepper.

  2. Prepare a mixture of enoki mushroom, red onion, lemon confit and green pepper to place on the mackerel. Make some red pepper and chorizo puree for a special touch.

  3. Grill the fillets with a blow torch to cook them slightly and give them a nice color.





  1. 將青花魚放入雪莉酒醋內醃製10分鐘(或檸檬橄欖油混合汁)後,淋上鹽,黑胡椒調味

  2. 用噴火槍燒炙青花魚直肉色金黃

  3. 於青花魚上鋪適量金針菇,醃洋蔥,油封檸檬,青椒絲;攪拌機內放入紅椒,義式臘腸以製醬汁

  4. 完成!

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