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.


  • 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


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.


  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