Ackee and Mackerel Mousse with Toasted Almonds Served on Fried Breadfruit, Grand Lido Negril This gourmet twist on the traditional ackee is a signature dish at Grand Lido Negril. Salted mackerel (soaked overnight, cooked and deboned) Ackee Escallion, chopped Onion, chopped Garlic, minced Ground black pepper Scotch bonnet pepper, minced Coconut oil Tomato, chopped and seeded Cream cheese Breadfruit, roasted then fried Red pepper, diamond head, peeled and cored Green pepper, diamond head, peeled and cored Almonds, toasted Prepare mackerel. Cook mackerel, cool and debone. In a saucepan, sauté with oil, onion, garlic, escallion, scotch bonnet, tomato and flaked mackerel. Season to taste with pepper and cool. Transfer the mackerel mixture to robot coupe. Add cream cheese to a creamy mixture, smooth enough to pipe. Prepare ackee and breadfruit. Clean ackee. Discard seed. Core halfway to style. Cook in boiling water. Strain and cool. Roast breadfruit. Peel and cut in desired shape and fry until golden brown. Cool on grease paper. Pipe mackerel mousse in ackee. Garnish with toasted almond nuts and diamond head red and green peppers. Serve on fried breadfruit. |
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