Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil
Serves 10 as part of a larger menu, or 4-6 if served as a main course
Escabeche
- 2 Bay leaves
- 5 g Peppercorns
- 1 Shallot
- 2 Garlic cloves
- 100 g Olive oil
- 100g Champagne vinegar
- 400 g Water
- 8 Dried tomatoes in oil
- 8 g Salt
Saute shallots, garlic, black pepper and bay leaves in olive oil for about 10 minutes on medium heat until the shallots are caramelized. Add the sun-dried tomatoes, vinegar, water and salt. Simmer for 10 minutes on low heat without reducing. Cool the marinade thoroughly before adding the mackerel.
Mackerel
- 3 Fresh whole Mackerel
Fillet the fish and de-bone according to the instructions. Char the mackerel fillet with a Sivert gas burner on the skin side. Place the fillets in the marinade and infuse until it is time to serve (at least 45 min.)
Ajo Blanco
- 150 g Almonds
- 1 Garlic clove
- 350 g Water
- 5 g Salt
- 45 g Olive oil
- 17 g Sherry vinegar
Soak the almonds in water for about 3 hours. Blanch the garlic. Blitz almonds, water, salt and blanched garlic; add olive oil and sherry vinegar while mixing. Season with salt. Strain the sauce and refrigerate until it is time to serve.
Lovage oil
- 150 g Rapeseed oil
- 50 g Lovage
Blitz the lovage thoroughly in a blender with the oil. Strain and leave to serve.
Smoked grapes
- 75 g Grapes
Cut the grapes into quarters and smoke with apple shavings.
Grilled broad beans
- 800 g Broad beans
Peel the broad beans as shown by your chef. Cook them in a sieve over the grill and spray with olive oil using the spray bottle. Pop the broad beans, season with salt and olive oil.
Garnish
- 1 punnet Cubegreens Flox Chervil
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