shopping trolley

Review and complete

Marinated mackerel with gazpacho sorbet, yoghurt bonbon and Pago de Valdecuevas EVOO

Extra Virgin Olive Oil Pago de Valdecuevas

/ Intermediate

Marinated mackerel with gazpacho sorbet,  yoghurt bonbon and Pago de Valdecuevas EVOO
SHARE
Recipes | Extra Virgin Olive Oil Pago de Valdecuevas | Marinated mackerel with gazpacho sorbet, yoghurt bonbon and Pago de Valdecuevas EVOO

Ingredients:

For the marinated mackerel:
Mackerel 1 Kg
Salt  500 gr.
Sugar  250 gr.
Water 100 ml.
Mirin 100 ml.
Vinegar 250 ml.

For the gazpacho sorbet:
Tomato sauce 100 gr.
Red pepper 10 gr.
Green pepper 10 gr.
Shallot 6 gr.
Peeled and
seeded cucumber  6 gr.
Tomato (pear variety) 25 gr.
Candeal bread  5 gr.
P. de Valdecuevas EVOO 15 gr.
Water 50 gr.
Sherry Vinegar 3 ml.

For the yoghurt and Pago de Valdecuevas EVOO bonbon:
Greek yoghurt 200 gr.
P. de Valdecuevas EVOO 50 gr.
Sugar 50 gr.
Sherry  vinegar Tt
Water 1 l.
Alginate  5 gr.
Xanthan gum 1,5 gr.
Gluco 3 gr.
ALSO: assorted sprouts.

Prep:

Method:
• For the marinated mackerel: cut the fillet out and remove the bones. Remove the first skin layer carefully so you do not remove the second one and soak the mackerel in the salt and sugar mixture for ½ hour and then rinse well and place in the marinade for 20 more minutes, then remove from the marinade and set aside.

• For the gazpacho sorbet: put all the ingredients cut as if it were a traditional gazpacho and let set for a night in the fridge. The next day, grind thoroughly and put in the freezer.

• For the oil and yoghourt bonbon (inverted spherefication):  place the water and alginate mixture in a bath and grind until it is bound. Add the 3 grams of gluco little by little mixing it with the yoghurt with a blender and then add the 1.5 gr of xanthan gum. Put the mixture in the alginate bath with the help of a lotus spoon until it spherifies, removing it from the water. We can keep the spheres in a sweet water bath.

Finishing touches and presentation:
With the help of a spoon, place the gazpacho sorbet on the plate.
Cut the mackerel fillets into 1cm thick medallions.
Place three pieces on each plate.
Garnish with two yoghurt bonbons and assorted sprouts.
Pago de Valdecuevas´ contribution to the dish:
It provides the sorbet with a creamy texture and it also acts as an anti-crystallizer.

You might also like...

Confit baby cuttlefish, black garlic and citrus fruits bilbaina sauce (Green Sauce) with Pago de Valdecuevas EVOO

Extra Virgin Olive Oil Pago de Valdecuevas

30 / Intermediate

see recipe

Octopus, mojo picón, parsnip emulsion and Pago de Valdecuevas EVOO.

Extra Virgin Olive Oil Pago de Valdecuevas

20 / Intermediate

see recipe

Smoked cream cheese, Pago de Valdecuevas EVOO , raspberry caviar and tapenade

Extra Virgin Olive Oil Pago de Valdecuevas

30 / Intermediate

see recipe

Vegetable stuffed poussin with jus, Pago de Valdecuevas oil, walnuts and dried apricots

Extra Virgin Olive Oil Pago de Valdecuevas

/ Intermediate

see recipe

Pago de Valdecuevas Extra Virgin Olive Oil Gumdrop

Extra Virgin Olive Oil Pago de Valdecuevas

/ Intermediate

see recipe

Creamy Salmorejo, Pago de Valdecuevas ice cream, basil and anchovies

Extra Virgin Olive Oil Pago de Valdecuevas

/ Intermediate

see recipe

Smoked Sardine with EVOO Pago de Valdecuevas

Extra Virgin Olive Oil Pago de Valdecuevas

/ Easy

see recipe

Bun Extra Virgin Olive Oil Pago de Valdecuevas

Extra Virgin Olive Oil Pago de Valdecuevas

1 h / Intermediate

see recipe

Entrant of cucumber yogurt and EVOO Pago de Valdecuevas

Extra Virgin Olive Oil Pago de Valdecuevas

20 / Intermediate

see recipe

Toast with EVOO, cream cheese, tomato y oregano

Extra Virgin Olive Oil Pago de Valdecuevas

10 / Easy

see recipe

Gazpacho with EVOO Pago de Valdecuevas

Extra Virgin Olive Oil Pago de Valdecuevas

15 minutos / Easy

see recipe

Sardines accompanied with EVOO Pago de Valdecuevas

Extra Virgin Olive Oil Pago de Valdecuevas

10 minutos / Easy

see recipe

Salmorejo cordobés

Extra Virgin Olive Oil Pago de Valdecuevas

10 minutos / Easy

see recipe

Creative pasta salad with EVOO

Extra Virgin Olive Oil Pago de Valdecuevas

15 min. / Easy

see recipe
Return to recipes