FILLET OF MACKEREL WITH BLOODY MARY

Pepe Solla
2009

 

INGREDIENTS (serves 4):

Fillet of mackerel:

2 very fresh mackerels

½ l. oil

Bloody Mary:

200 ml. tomato juice

1.5 gr. xanthan

40 ml. vodka

2 drops Tabasco

10 ml. orange juice

10 ml. lemon juice

Salt

Pepper

 

Others:

Borage microgreens

Extra virgin oil

PREPARATION:

Fillet of mackerel: Wash the mackerels, cut the fillets lengthwise and remove the backbone. Place in a vacuum pack with a little oil and close. Cook in a Roner at 52ºC  (125ºF) for 3-5 min. depending on size. Leave to stand in the pack for 1 mi., then open.

 

Bloody Mary: Heat the tomato juice and dilute the xanthan in it. Mix in the rest of the of the ingredients and transfer to a siphon. Warm the siphon in the Roner and set aside.

           

 

 

TO SERVE:

Form a "little garden" with the borage microgreens and "water" with the extra virgin oil. Place the mackerel fillet at the front, and season with salt. Finish with the Bloody Mary.