Mackerel à la Batelière (Revisited) with Maple and Smoked Château Potatoes

Tomato chutney

• 10 ripe tomatoes
• 1/2 cup maple syrup (preferably golden syrup for its delicate flavour)
• 3/8 cup red wine vinegar
• 1 onion, chopped
• Salt and pepper

Marinade

• 1 dry shallot
• 2 tablespoons old-fashioned mustard
• 2 tablespoons maple syrup (preferably golden syrup for its delicate flavour)
• 1/4 cup olive oil
• Green pepper, to taste
• Salt and pepper, to taste
• Dill, to taste
• Parsley, to taste

Fish

• 4 100 g (3 ½ oz) mackerel fillets

Château Potatoes

• 2.2 lbs bintje potatoes
• 3/4 cup clarified butter
• Parsley, to taste
• Salt and pepper, to taste
• Maple syrup, to taste

Sorrel Cream Sauce

• 1 cup Saint-Basile fromage blanc
• 6 sorrel leaves
• Salt and pepper, to taste

Finish

• 1/3 bunch of fresh parsley
• 2 1/2 oz black garlic purée
• 2 tablespoons reduced maple syrup

1. Peel and seed tomatoes, start a gastrique sauce, and put the tomato chutney to simmer.
2. Prepare the marinade. Reserve. Clean the mackerel fillets and cut into portions.
3. Put fillets in coarse salt for 1 hour. Rinse under water a few minutes, dry, and lay in the marinade. Set aside in a cool place.
4. Carve potatoes to give them seven sides and cook gently in clarified butter until soft and golden. Reserve.
5. Prepare sorrel cream. Season. Set aside.
6. Fry the ⅓ bunch of parsley and salt it. Grill the mackerel. Set aside.
7. Finish cooking in oven.
8. Before adding château potatoes to dish, drip with maple syrup and smoke over maple wood in a little smoker or an enamelled cast iron pot equipped with a rack. Assemble dish immediately.
9. Punctuate dish in places with black garlic and maple syrup.
10. Serve with toasted country bread and sauce boat of sorrel cream.