From Burnt · 2015 · Reconstructed
Tea-Smoked Mackerel with Duck Egg
Serve when
Adam rattles off the tasting menu to Helene at the bar — the mackerel is the second thing out of his mouth, right after the vegetable course.
In the movie
Theatrical
- 00:11:23 Adam describing that night's menu: 'And for your carnivore boyfriend, tea-smoked mackerel with duck egg.'
Adam runs through the night's menu to Helene at the restaurant bar, pairing dishes to imagined guests before service even starts. The mackerel is the carnivore's course — smoky, rich, and cut by a duck egg's yolk — rattled off in the same breath as the vegetable plate built for the vegetarian half of the same couple. It is the film's fastest, most efficient introduction to how Adam's head actually works: menu-building as constant, restless performance.
Ingredients
- For the tea smoke:
- For the mackerel:
- For the duck egg:
Method
- Line a wok or deep pot with foil. Mix the tea, rice, and sugar and scatter it over the foil. Set a rack above it.
- Season the mackerel fillets and lay them skin-side up on the rack. Cover tightly, set the pot over high heat until it smokes, then reduce to low and smoke for 8–10 minutes, until the flesh is opaque and flakes at the thickest point.
- Rest the smoked mackerel while you fry the duck eggs in butter over medium-low heat until the whites are just set and the yolks stay loose.
- Plate the mackerel skin-side up, slide a fried duck egg alongside, and finish with flaky salt, pepper, and a scatter of pea shoots.
Beyond the recipe
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