Scorpion fish mackerel with barnacle and chive dressing

60 min
Type of dish: Fish
Temperature: Hot
Allergens
Celery
Celery
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Scorpionfish 2.0 kg
Barnacles 0.5 kg
Chives 31.25 g
Cream 0.625 l
Butter 0.313 kg
Onion 0.125 kg
Green pepper 0.038 kg
Leek 0.038 ud
Salad tomato 0.038 kg
Squid ink 0.002 kg
Table salt 0.0 g
Fumet 0.625 l
Onion 0.042 kg
Green leek 0.417 ud
Parsley 0.0 g
Fish heads and bones 0.167 kg
Water 0.625 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 11.37 g
Saturates 65.16 g
Monounsaturated fatty acids 43.58 g
Polyunsaturated fatty acids 42.5 g
Cholesterol 435.56 mg
Calcium 441.23 mg
Iron 7.76 mg
Zinc 2.55 mg
Vitamin A 1272.21 ug
Vitamin C 225.69 g
Folic acid 347.77 ug
Salt (Sodium) 386.58 mg
Sugars 25.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.