Scorpion fish mackerel with barnacle and chive dressing

60 min
Type of dish: Fish
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
Scorpionfish 1.25 kg
Barnacles 0.4 kg
Chives 5.0 g
Cream 0.25 l
Butter 0.125 kg
Onion 0.1 kg
Green pepper 0.03 kg
Leek 0.03 ud
Salad tomato 0.03 kg
Squid ink 0.015 kg
Table salt 5.0 g
Fumet 0.5 l
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l
Elaboration

For the scorpionfish or mackerel:

  • Clean the scorpion fish/mackerel, remove the skin and the bones, leaving the loins clean. Season -with salt and pepper.
  • Cut the onion, green pepper and salad tomato into julienne strips.
  • Prepare the loins on an aluminium foil with a little olive oil and place the vegetables in julienne on top.
  • Season with salt and pepper and make the papillote. Place in a steamer basket and place in a casserole with fumet.
  • Steam over medium heat for 12 minutes.

For the sauce:

  • With the rests of the barnacles and fumet make a substantial broth to bind with cornstarch and butter.

For the garnish:

  • Make a cauliflower puree and bind with reduced cream.
  • Cook the barnacles in seawater, remove the skin from the stalk and set aside to garnish the dish.
  • Chop chives in brunoise and prepare a sherry vinaigrette garnished with chives.

For decoration:

SETTING UP

  • Place the cauliflower cream on the base of the plate.
  • Place the loins of mackerel and the vegetables on the cauliflower cream.
  • Prepare the barnacles without the skin of the peduncle and with the nail upwards over the fish.
  • Sauté with the velouté.
  • On one side add a dash of squid sauce and on top of it place a small pile of fried leek.
  • Place the chives vinaigrette in a small bowl.
Nutritional information (1 portion)
Fiber 6.12 g
Saturates 29.23 g
Monounsaturated fatty acids 24.08 g
Polyunsaturated fatty acids 31.93 g
Cholesterol 158.18 mg
Calcium 183.12 mg
Iron 3.45 mg
Zinc 0.95 mg
Vitamin A 528.11 ug
Vitamin C 93.1 g
Folic acid 169.98 ug
Salt (Sodium) 625.94 mg
Sugars 14.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.