Mackerel, Bottarga, Parsley, and Sofrito

Adapted by StarChefs.com
October 2014
Yield: 4 servings

INGREDIENTS:

Raw Garlic Oil
150 grams olive oil
30 grams garlic cloves, smashed and peeled
Cured Mackerel
One 400-gram skin-on mackerel fillet
500 grams salt
500 grams sugar
Sautéed Mackerel
50 grams oil
7 grams garlic
65 grams white wine
250 grams water
White Wine Sauce
1.5 grams agar agar
15 grams fat trim from mackerel
Silver Sauce
150 grams water
100 grams silvery trim from mackerel belly
150 grams mackerel bones
0.3 gram xanthan gum
0.3 gram silver leaf
10 grams olive oil
Anchovy-Black Olive Purée
20 grams black olive purée
75 grams anchovy
Parsley Emulsion
salt
100 grams parsley
0.2 gram xanthan gum
30 grams olive oil
Tomato Sofrito
10 grams extra virgin olive oil
1 clove garlic, finely chopped
500 grams plum tomatoes, concass (reserve seeds), finely diced
salt
Fried Capers
oil for frying
100 grams capers, drained
To Assemble and Serve
lemon zest
Thinly sliced Bottarga
Basil sprouts

METHOD:

Raw Garlic Oil

Combine oil and garlic and infuse 2 hours; strain out garlic.

Cured Mackerel

Coat mackerel in salt and sugar and cure 45 minutes. Rinse and pat dry.

Sautéed Mackerel

Cut Cured Mackerel widthwise into thick slices. In a frying pan, heat oil and sauté garlic until light golden brown. Remove garlic with slotted spoon and discard. In the same frying pan, sear mackerel flesh side down. Remove fish from pan; keep warm. Return the sautéed garlic to the pan and deglaze with wine. Reduced by half, add the water, and simmer 20 minutes. Drain pan, reserving solids and liquids separately; let cool. Skim fat from surface of mackerel sauce, reserving for White Wine Sauce.

White Wine Sauce

In a small saucepan, bring 100 grams reserved mackerel sauce to a boil with agar agar. Remove from heat and cool. In a blender, blend cooled sauce to the consistency of gel. Add mackerel fat and blend until emulsified.

Silver Sauce

In a small saucepan, heat water to 80ºC. Add mackerel trim, cover, and remove from heat. Infuse 30 minutes. Strain into a small bain marie and, with an immersion blender, blend in xanthan gum, followed by silver. Slowly blend in oil until emulsified; cover and keep warm.

Anchovy-Black Olive Purée

In a blender, combine olive and anchovy and purée.

Parsley Emulsion

Bring a pot of salted water to a boil. Blanch parsley and shock in ice water, reserving blanching liquid. In a blender, combine parsley and 50 grams blanching liquid and pure; strain. In a clean blender, blend strained parsley water with xanthan gum and oil until emulsified. Season with salt.

Tomato Sofrito

In a saucepot, heat oil and sauté garlic. Add tomato and slowly confit. Season with salt; keep warm.

Fried Capers

In a pan, heat oil to 160ºC. Fry capers until they open like flowers. Drain on paper towels.

To Assemble and Serve

Using a stencil that mimics the pattern of mackerel skin, spread White Wine Sauce on edges of a serving vessel. Before arranging each portion of Sautéed Mackerel down the center of the plate, dispense a drop of Anchovy-Black Olive Pure with a bit of lemon zest. Insert slices of bottarga between mackerel portions. Coat bottarga with Raw Garlic Oil and dot mackerel with Parsley Emulsion and Tomato Sofrito. Distribute Silver Sauce around mackerel. Finish with basil sprouts.