Burrata Soup With Mackerel, Peach And Shallot
1.00 h
4 raciones
Difficulty:
Media
Ingredients
Shallot 200 grBurrata 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.
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.
