Mackerel, Peach, Almond, Buerre Noisette

Mackerel, Peach, Almond, Buerre Noisette

Mackerel, Peach, Almond, Buerre Noisette

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

April 1, 2012

Cuisine

serves for

2

total time

3 HR 30 MIN

ingredients

mackerel
1 piece 200-300g
Lemon
1 piece
lime
1 piece
Orange
1 piece
salt
150 g
sugar
150 g
Peach
1 kg
sugar
150 g
Ginger root
100 g
White wine
100 ml
Xantham gum
10 g (Xantana, Texturas Brand)
Egg White Powder
15 g (Louis Francois Brand)
almond powder
175 g
almonds
175 g, white blanched
butter
175 g, softened
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
Xantana
15 g
Gellan
10 g
White wine
500 g
vanilla syrup
250 g
Thyme
2 sprigs
salt
To taste
black peppercorns
10 pieces
Peach
10
cured mackerel
1 portion
Reserved Peach mousse in Siphon
20 g
Almond Crumble
20 g
Beurre Noisette Gel
5 g
Marinated Peach, in half
½
Affilia 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.