Mackerel, Peach, Almond, Buerre Noisette

Mackerel, Peach, Almond, Buerre Noisette

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

01 April, 2012
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Cuisine

serves for

2

total time

3 HR 30 MIN

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

Preparation

Step 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.

Step 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.

Step 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.
     

Step 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.

Step 05

For Marinated peaches

  • Combine all ingredients.
  • Simmer to infuse.
  • Strain and chill.
  • Vaccum pack with ½ peaches.

Step 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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