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Fotografía Chef Signature Chef

Blend the burrata with milk to liquefy.

 
Blanch parsley, squeeze, dry and pulverize.
 
Clean the shallots, cut into four wedges.
Bring to a boil a mixture of apple vinegar, white wine and glucose, dip the shallots, simmer for 3 minutes and turn off the flame, allow to rest for thirty minutes and drain. 
 
Wash the peaches and cut into...

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Blend the burrata with milk to liquefy.

 
Blanch parsley, squeeze, dry and pulverize.
 
Clean the shallots, cut into four wedges.
Bring to a boil a mixture of apple vinegar, white wine and glucose, dip the shallots, simmer for 3 minutes and turn off the flame, allow to rest for thirty minutes and drain. 
 
Wash the peaches and cut into four parts and then in thin slices, put in a vacuum bag with evo oil and close to the maximum vacuum.
 
Prepare crumbs from stale bread, add parsley powder and mix thoroughly in a bowl.
 
Clean and fillet the mackerel, prepare a brine, immerse it for 5 minutes, pat dry, place on a perforated rack and leave at least 8 hours in the fridge.
Split in half the fillets along the bones and remove them with another cut on their other side, portion the fillets obtained: 3 pieces the upper loin, 2 pieces the lower belly.
Bring the oil to 150/160 degrees, fry the pieces of mackerel for 30/40 seconds, place on the plate radially and alternate the slices of peach, pickled shallots wedges and fillets of mackerel.
 
With a squeeze bottle pour the liquid burrata into the plate filling the gaps between the ingredients. Sprinkle the parsley crumbs across the rim of the dish.
Finish with petals / shoots.
 

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Ingredients 4 persons
  • Shallot 200 gr
  • Burrata 150 gr
  • Nectarine peaches 2
  • Parsley 1 bunch
  • Loose bread 100 gr
  • Mackerel 4 200 grams each
  • Sunflower oil 1 lt
  • Sugar
  • Salt
  • Apple vinegar 500 ml
  • White wine 500 ml
  • Glucose 150 gr
  • Petals.
Recipes. The Cook & Chef Institute