Mackerel with Artichokes and Smoked Milk

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Mackerel with Artichokes and Smoked Milk

Ingredients

Mackerel - 1 piece
Artichoke bottoms - 1 piece
Milk - 1 fl oz
Mascarpone Cheese Unagrande - 1.1 oz
Gelatin - 0.3 oz
Citrus Zest Mix - 1 piece
Ocean salt - 0 oz
Sugar - 0 oz
Black Salt - 0 oz
Olive Oil - 0 fl oz
Chives - to taste
Sorrel - to taste

Step by Step guide

Step 1

Clean the mackerel and fillet it. Salt and let it sit for 20 minutes. Clean the artichokes, place them in a vacuum bag with olive oil, and cook for 10 minutes at a temperature of 190°F.

Step 2

Remove the zest from the lemon and boil it in boiling water for 15 seconds, then remove and plunge it into ice water for a few seconds. Repeat this three times to remove the bitterness from the zest. Cut the prepared zest into thin strips and caramelize in lemon syrup.

Step 3

Mix the milk, cream, and mascarpone, add the previously soaked gelatin, pour into a tray, and smoke in the oven on the top rack, placing a pan with smoldering alder chips below.

Step 4

Transfer the mixture to a siphon. Place the cut artichoke and mackerel in a deep plate. Top with lemon zest. Use the siphon to create foam from the milk mixture and sprinkle with black salt. Garnish with sorrel and chives.