Scorpion fish mackerel with barnacle and chive dressing
Allergens:
Ingredients for 5 portions
Calculate portions
Scorpionfish
1.25 kg
Barnacles
0.1 kg
Chives
5.0 g
Sunflower oil
0.25 l
Sherry "Jerez" vinegar
0.07 l
Cauliflower
0.5 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
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:
- Make fried leeks cut into julienne.
- Prepare a fine baby squid sauce. Blend and place in a bottle and decorate the dish.
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)
Energy
1013.65
kcal
Carbohydrates
15.83
g
Proteins
30.54
g
Lipids
90.68
g
Fiber
6.12
g
Saturates
29.23
g
Monounsaturated fatty acids
24.08
g
Polyunsaturated fatty acids
31.93
g
Cholesterol
156.92
mg
Calcium
171.78
mg
Iron
3.42
mg
Zinc
0.91
mg
Vitamin A
528.11
ug
Vitamin C
93.1
g
Folic acid
169.35
ug
Salt (Sodium)
624.32
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.
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