
Mackerel, Peach, Almond, Buerre Noisette
Mackerel recipe: a gourmet seafood recipe with mackerel and fruit by chef Shaun Anthony
01 April, 2012
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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