Marinated mackerel with a dressing of hierbas ibicencas
RESTAURANT: Aiyanna IbizaCHEF: Rafa Rodríguez
Ingredients:
- Mackerel: 150 g
- Baby radish: 20 g
- Green shoots: 10 g
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For the marinade (10 portions):
- Shellfish stock: 500 g
- Spring onions: 2
- Garlic: 2 cloves
- Pumpkin: 100 g
- Black peppercorns: 5 g
- Hierbas ibicencas: 300 g
- Rice vinegar: 500 g
- Soy sauce: 50 g
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For the Parmesan cream (20 portions):
- Parmesan cheese: 375 g
- Cream: 750 g
- Milk: 160 g
- Xantana gum: 2 g
Preparation:
Cut the backbone of the mackerel and divide the fish into portions.
Slice the baby radish using a mandoline.
For the marinade:
Cook the onion, garlic and pumpkin in that order, add the wine and reduce by half. Add the hierbasibicencas liqueur and reduce by half; then add the shellfish stock, soy sauce and vinegar and allow to boil for 5 minutes.
Arrange the mackerel fillets with the skin underneath, and pour on the marinade at 80ş C. Let it rest for 15 minutes at room temperature; then place in the refrigerator and allow to rest for 2 hours. Remove the mackerel from the marinade and place in sunflower oil.
For the Parmesan cream:
Cut the Parmesan cheese into small pieces and grind into a powder in a Thermomix. Add the rest of the ingredients to the Thermomix, and process for 10 minutes at 60o. Pour into a bag and set aside in the refrigerator.
To serve:
On the plate, arrange the Parmesan cream, mackerel, and the vegetables from the marinade. Add the marinade dressing. Decorate with the baby radish and the green shoots.