Mackerel with Artichokes and Smoked Milk
Main Dishes • European
Description
Mackerel with Artichokes and Smoked Milk
Ingredients
- Mackerel 1 piece
- Artichoke bottoms 1 piece
- Milk 0 fl oz
- Mascarpone Cheese Unagrande 0 oz
- Gelatin 0 oz
- Citrus Zest Mix 1 piece
- Ocean salt 0 oz
- Sugar 0 oz
- Black Salt 0 oz
- Olive Oil 0 fl oz
- Chives to taste
- Sorrel to taste
Step-by-Step Guide
Step 1
Clean the mackerel and fillet it. Salt and let it sit for 20 minutes. Clean the artichokes, place them in a vacuum bag with olive oil, and cook for 10 minutes at a temperature of 190°F.
Step 2
Remove the zest from the lemon and boil it in boiling water for 15 seconds, then remove and plunge it into ice water for a few seconds. Repeat this three times to remove the bitterness from the zest. Cut the prepared zest into thin strips and caramelize in lemon syrup.
Step 3
Mix the milk, cream, and mascarpone, add the previously soaked gelatin, pour into a tray, and smoke in the oven on the top rack, placing a pan with smoldering alder chips below.
Step 4
Transfer the mixture to a siphon. Place the cut artichoke and mackerel in a deep plate. Top with lemon zest. Use the siphon to create foam from the milk mixture and sprinkle with black salt. Garnish with sorrel and chives.
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