Red beets & mackerel with Joselito ham juice jelly

Joachim Wissler

Red beets & mackerel with Joselito ham juice jelly

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2 small Tondo di Chioggia beets boiled in the skin


80 ml white balsam vinegar vinaigrette


20 ml grape seed oil


1 top-quality mackerel fillet


100 gr ham juice jelly (made from Joselito ham bones, water, tarragon vinegar, onion)


Salt, cayenne pepper, lemon juice


Cut the beets in half and scrape out the pulp with spoon right under the skin. Do not ruin the beet skins. Dry the skins in the dehydrator for 24 hours. Shred the pulp with a large grater and marinate with 20 ml balsamic vinaigrette, and then season with salt, cayenne pepper, lemon juice and grape seed oil. 


Heat the remaining balsamic vinaigrette at 70ºC and place the mackerel in it, then marinate it overnight in the refrigerator. Next, cut the mackerel fillet into thin slices.


Cut the Joselito ham juice jelly into thin slices.


Fill the dried beet skins with marinated beets and place the mackerel strips on top. Add the ham juice jelly strips on top of the mackerel.


Finish off with wild cress or blossoms.