Mackerel Steamed over Vegetables and Sherry

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Mackerel Steamed over Vegetables and Sherry

Mackerel Steamed over Vegetables and Sherry

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Introduction

This recipe is full of virtuous nutritional values and tantalising aromas. As well as being healthy, it is exquisite. The idea is to steam-cook the mackerel, perfuming it with vegetable stock and Sherry, then accompany it with Padron (small) peppers filled with quinoa and baby pickled onions.

Ingredients

For the mackerel with peppers and quinoa
4 medium-sized mackerel fillets, cleaned and deboned
12 small peppers (Padron or similar type)
Olive oil
75 g Sherry
100 g cooked quinoa
200 g brine (200 g water per 20 g salt)

For the vegetable stock
1 onion
1 stick of celery
1 turnip
2 carrots
Herbs (bay leaf, thyme, rosemary)
300 g water

For the pickled onion
2 small onions
20 g de Sherry vinegar
80 g de water
2 g salt

For the vinaigrette
10 g vinegar (from cooking the onion)
25 g olive oil
5 g chopped coriander
1 hot red pepper

What you need

Induction cooktop with temperature control
Steamer
Oven

Preparation

Vegetable stock
Pickled onion
Mackerel with peppers and quinoa
Vinaigrette
Finish and serve

General Information

60ºC / 8min.
Fish
4 servings

Preparation

Vegetable stock
Pickled onion
Mackerel with peppers and quinoa
Vinaigrette
Finish and serve

Step 1

We put in a pot with water the different vegetables cut large pieces and cooked at 65 ° C for 1 hour to obtain an aromatic broth.

Step 1

Introducimos en un bote de cristal la cebolleta con el agua, el vinagre y la sal y cocinamos a 85ºC durante 1 hora.

Step 1

Sumergimos los filetes de caballa en la salmuera durante 5 minutos para salarla y desangrarla. Transcurrido este tiempo secamos y reservamos en la nevera.

Step 2

Asamos los pimientos al horno fuerte a 180ºC, unos 10 minutos aproximadamente, hasta que estén ligeramente tostados por la parte de la piel. Retiramos y los rellenamos con la quinoa cocida.

Step 3

Calentamos el caldo de verduras, incorporamos el vino de Jerez y disponemos en la vaporera los filetes de caballa y la cebolleta encurtida cortada a trozos longitudinales. Cocemos a 65ºC durante unos 8 minutos.

Step 1

Elaboramos una vinagreta picando el pimiento rojo y el cilantro, y añadimos un poco del vinagre de la cocción de la cebolleta encurtida y el aceite de oliva.

Step 1

En un plato montamos una base con los pimientos rellenos de quinoa, añadimos los filetes calientes de caballa y la cebolleta, y aliñamos con la vinagreta.