Mackerel with Ricotta, Baby Spinach and Strawberry
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
Mackerels
2 very fresh Mediterranean Mackerels
salt brine 10%
Ricotta
300g goat ricotta
30g double cream
zest of half lemon
salt and pepper
spinach
100g baby spinach
Bisque
500ml bisque stock
extra virgin olive oil
0
3g xanthan gum
Strawberry paper
250ml strawberry pureé
20g tapioca maltodextrin
Plating
toasted almonds broken
extra virgin olive oil.
Elaboration
Recipe for 4 people
For the mackerel:
Carefully clean and fillet the mackerels, rinse into the brine and leave submerged for 15 mins. Dry with a paper tovel and leave in the fridge uncovered for a couple of hours. Remove the median bones with a tweezer. Cut in small regular chunks. Cook skin down on a non stick pan for 1 minute.
For the Ricotta:
In a bowl mix the ingredients and whip the ricotta together with the cream, adding a little water if necessary. When smooth transfer in a piping bag.
For the baby spinach:
Remove the stem and rinse thoroughly. Dry gently on a towel.
For the bisque:
Reduce the bisque by half. Mix the xanthan gum with a pich of salt and blend into the bisque with an immersion blender, drizzle in evo oil to reach a silky texture
For the strawberry paper:
In a blender mix the ingredients thoroughly. Spread a thin layer of the mixture on a silpat and dry in a convection oven for 3 hrs at 70C. Break into shards and store in airtight container.
For the plating:
Lay the spinach leaves on the bottom of the plate to cover. Drizzle over a couple of spoonfuls of bisque emulsion. Put the mackerel chunks on top of the leaves and pipe some dots of ricotta in between. Sprinkle on top shards of strawberry paper and some toasted almonds. Finish with evo oil.
