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Chef Stefano Mastracchio's bluefish boquerones

Print Recipe
Servings: 4 servings
Course: Appetizer
Ingredients Method

Ingredients
  

For the bluefish boquerones
  • 1 bluefish fillet
  • 1 liter rice vinegar
  • 1 liter white vinegar
  • 1 liter water
  • 4 oz sugar
  • 2 oz salt
For the garlic aioli
  • 1 red bell pepper
  • 2 egg yolks
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 cup olive oil
  • 1/4 cup ice water
  • fresh dill
  • olive oil and Maldon salt, to taste
  • 2 slices sourdough bread, each cut in half

Method
 

For the bluefish boquerones
  1. The day before serving the dish, combine the vinegars, water, sugar and salt until dissolved. Place the fish in the brine overnight up to 10 hours. 
  2. Remove the fish from the brine and pat dry. With a sharp knife, remove the skin and cut into two-inch slices. Place in the fridge until ready to serve.
For the red pepper aioli
  1. Char the bell pepper over gas flame or barbecue. Allow to cool. Peel the skin and remove the seeds. Cut the pepper into two-inch slices and conserve in olive oil until serving. 
  2. For the aioli, combine the egg yolks, garlic and Dijon in a food processor. With the processor running, add the water, the lemon juice and the olive oil in a thin, steady stream. 
  3. Scrape the aioli into an airtight container and refrigerate. 
  4. Toast the sourdough bread until golden brown. 
To serve
  1. Spread half a teaspoon of the aioli onto each piece of bread. Follow with a slice of charred pepper. 
  2. Arrange the fish over the pepper. Season with Maldon salt and olive oil. 
  3. Top with fresh dill.
  4. Best eaten with your hands!