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Apple aguachilla with dried mackerel
The apple as the perfect hero to enjoy this summer
Chef: Pepe Sola
Heir to an important hotelier saga, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.
Ingredients
- Basil sprouts
- Coriander sprouts
- For the mackerel
- 2 fat mackerel
- Sol
- Brown sugar
- For the apple aguachile
- 1 fresh jalapeno
- 140 g cucumber with skin
- 175 grams of lime juice
- 210 g Green tomato
- 20 g Red onion
- 4 stalks of coriander
- 6 grams of salt
- 2 apples Pink Lady
- ¼ Avocado
- Other ingredients
- Red onion
Preparation
For the mackerel
- Gut the mackerel, make the groin and cut each longitudinally parallel to the spine to remove this
- Place the pieces on a bed of coarse salt and 50% sugar, cover with more salt and sugar and leave for about 15 minutes, then wash carefully, pat dry and save.
For the apple aguachile
- Mix all ingredients until you get a light cream, strain and save
Presentation
- Cut into cubes, cover the bottom of the plate with aguachilla, arrange the mackerel in the center, cut the onion into slices, finish the plate with the sprouts and onion.
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Thanks for reading.
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