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Mackerel, Peach, Almond, Buerre Noisette by Shaun Anthony

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
4H 40MIN
Cuisine

Ingredients

Mackerel: 1 piece 200-300g

Lemons: 1 piece

Limes: 1 piece

Oranges: 1 piece

Salt: 150 g

Sugar: 150 g

Peaches: 1 kg

Sugar: 150 g

Ginger root: 100 g

White wine: 100 ml

Xanthan gum: 10 g (Xantana, Texturas Brand)

Egg whites: 15 g (Louis Francois Brand)

Almond powder: 175 g

Almonds: 175 g, white blanched

Butter: 175 g, softened

All purpose flour: 175 g

Nutmeg: 2 g

Sugar: 90 g

Water: 500 ml

Beurre noisette: 200 ml

Sugar: 100 g

Glucose: 100 g

Sherry vinegar: 5 ml

Mustard: 5 g

Cream: 100 g

Xanthan gum: 15 g

Gellan: 10 g

White wine: 500 g

Vanilla extract: 250 g

Thyme: 2 sprigs

Salt: To taste

Black peppercorns: 10 pieces

Peaches: 10

Mackerel: 1 portion

Peach mousse: 20 g

Almonds: 20 g

Beurre noisette: 5 g

Peaches: ½

Affilla cress: 3 sprigs

Mackerel recipe: a gourmet seafood recipe with mackerel and fruit by chef Shaun Anthony.

Method
01.
For Mackerel

Filet the mackerel and remove bones.

Mix the salt and sugar together.

Zest citrus fruits and slice fruits in 5mm slices.

Lay half of the salt/sugar on a tray.

Lay the mackerel skin side down on the salt/sugar.

Sprinkle the zest onto the fish.

Cover the fish with the remaining salt/sugar.

Lay the sliced fruits on top.

Refrigerate for 2hrs.

Remove from salt/sugar.

Rinse under cold running water.

Dry on paper towel.

02.
For Peach purée

Remove pits from peaches and cut flesh into medium dice.

Cook slowly in a large pot with the sugar, ginger, and white wine.

Cover with a parchment paper cartouche.

Simmer 10 min until tender.

Puree until fine in a blender.

Pass through a tamis and chill completely.

Return puree to blender and add egg white powder.

Blend on high speed to volumize.

Add Xantana and reduce speed to medium.

Blend for a further 2min.

Pass through a tamis.

Put mixture into an isi Siphon and charge with 2 capsules of n2O.

Reserve.

03.
For Almond crumble

Mix all ingredients together until combined.

Form mixture into 5g balls.

Bake in a convection oven on a silpat lined tray at 180°C for 20min.

Cool.

Break up with hands.

04.
Beurre noisette gel

Combine all ingredients.

Bring up to 90°C and maintain temperature for 3 minutes, whisking constantly.

Chill to 25°C and continue whisking.

Blend with a Ba-Mix.

Reserve in a squeeze bottle.

05.
For Marinated peaches

Combine all ingredients.

Simmer to infuse.

Strain and chill.

Vaccum pack with ½ peaches.

06.
To assemble

Pan sear mackerel on the skin side to crisp skin.

Dry on paper towel.

Place on plate.

Siphon peach mousse in 3 mounds around the Mackerel.

Place marinated peach segments on mounds of peach mousse.

Crumble Almond Crumble around plate.

Squeeze drops of Buerre Noisette Gel around plate.

Garnish with Affila Cress.

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