Ingredients
- 2 mackerel
- 300 g celery
- 90 g spring onion
- 30 g button mushrooms
- 30 g tomatoes
- 20 g water cress
- 1 king prawn
- lemon thyme
- fresh oregano
- garlic
- parsley
- lemon
- chili pepper
- pink pepper
- caster sugar
- Brown sugar
- gelatin sheets
- extra virgin olive oil
- salt
FOR CLEARING
Fillet fish and peel the fillets.
Jumbled up200 g of fine salt, 80 g of granulated sugar and 20 g of brown sugar, lemon thyme and fresh oregano minced Spread some of this mixture in a baking dish, lay the fillets on it, cover them with the remaining mixture, seal the pan and place them to marinate in the refrigerator for 2 hours.
FOR THE SOUP
Put soak 7 g of gelatin in cold water.
Clean tomato, celery, mushrooms and spring onion and cut into small pieces.
Toasted in a saucepan, in a veil of oil, the bones of the mackerel, the prawn, 1 clove of garlic and chilli (photo 1) and blend with 1/2 glass of white wine. Add the vegetables (photo 2), then 1 glass of water and ice (photos 3 and 4).
United lemon zest, lemon thyme, parsley, fresh oregano; simmer for 20 minutes and filter everything with the Chinese colander (photo 5).
Dissolve the jelly squeezed into the still hot bottom (photo 6), let it cool, then place it in the freezer for at least 2 hours.
Defrost the bottom by placing it on a cloth stretched over a bowl, and let it drain in the refrigerator, obtaining a clear broth (photos 7 and 8).
Clean a spring onion, put it under vacuum with salt and sugar and cook at 85 ° C for 25 minutes. Cut it into diamonds.
Remove the mackerel fillets from the marinade, rinse and cut into small pieces.
Serve them in a deep plate with the warm broth, spring onion, a drizzle of oil, pink pepper and water cress.
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