Mackerel in the marinade and fermented – 55000 Recipes. Passion for food



Mackerel in the marinade and ferment

E recipe This is a classic from Cadiz, seen from the prism of Angel Leon. Chef del Mar brings us his mackerel in the marina to enjoy at any time of the year.

Chef: Angel Leon

His journey has not been easy, but he is finally here! where he wanted: by the sea, in Cadiz, cooking as he had always dreamed. He has made the Ocean his ally and his tasting menu is a tour of the seabed, dunes and rocks. His new project is a wonderful project in the swamps of Port of Santa Maria.

Ingredients

  • 250 g of radish
  • 2 tablespoons fresh oregano mocha
  • ½ tablespoon sweet red pepper mocha
  • 500 g of sunflower oil
  • 150 g extra virgin olive oil
  • 100 g of chamomile
  • 60 g of soy
  • 140 g apple cider vinegar
  • 6 cloves garlic
  • 120 g of sherry vinegar
  • For the mackerel marinade
  • c / s coarse salt
  • 2 mackerel
  • 70 g of water
  • 2 tablespoons sweet red pepper mocha from La Vera
  • 12 g coarse salt
  • 5 g of beets
  • 15 g of fine salt
  • 250 ml of mineral water
  • 250 ml of radish smoothie
  • For fermented radish
  • 30 g base of adabo
  • 100 g of marinade oil
  • 300 g of sunflower oil
  • 5 g of salt
  • 30 g stock
  • 1 head of protein
  • For a drink-drink of your marinade
  • For the mackerel

Preparation

For the mackerel

  1. The mackerel is cut and the thorn is removed.
  2. Bleed in ice and water and allow to dry.
  3. Add salt for 8 minutes.
  4. Wash and dry again.
  5. Arrange in vacuum bags with the marinade.

For the marinade

  1. Crush the salt and garlic without germs in a mortar.
  2. Add oregano and mash again.
  3. Add the vinegars, soy, alcohol, oils and peppers.
  4. Emulsify well and add water.
  5. Leave to infuse for 1 hour.
  6. Strain through fine porcelain and wrap with mackerel.

About Peel-Peel

  1. Clean the turbid head and bleed well.
  2. Vacuum and cook at 65 ° C for 2 hours.
  3. Strain the gelatin (protein) from the vacuum bag and place in a Thermomix cup.
  4. Add salt and the rest of the marinade.
  5. Emulsify with both oils little by little at a temperature of 50 ºC.
  6. Add stock.

For the radishes

  1. Mix the ingredients and store them in an airtight container at 28ºC for 5 days.
  2. Store in the refrigerator.

Presentation

  1. Cook the mackerel during assembly in a roner at 65 ° C for 30 seconds. Remove from the bag and dry well.
  2. Place evenly with the hot marinade.
  3. In a bowl, arrange three radishes, sauteed salicornia and mackerel.

Thanks for reading.
David from 55000 Recipes

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