Scorpion fish mackerel with barnacle and chive dressing
Squid ink 0.015 kg
Table salt 5.0 g
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.
- Make fried leeks cut into julienne.
- Prepare a fine baby squid sauce. Blend and place in a bottle and decorate the dish.
- 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.
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