Mackerel Cured in Salt with Citrus and Champagne Sauce
I’m excited to finally, after so much time, share a few words on this blog, along with a recipe or two that, in my opinion, are worthy of attention.
Today, I won’t just share delicious moments with you, but also some exciting news!
Welcome to our completely refreshed corner where the art of gastronomy takes on a whole new meaning.
If you haven’t noticed … There is also a new visual identity.
Yes, you’ve noticed correctly – our blog now shines in a completely new light, with a more modern and elegant design. I hope you will like it as much as I do!
And one small question … Am I the only one noticing the Michelin stars in the new visual identity, i.e., in the logo :)?
And now, it’s time to take a peek behind the scenes and discover a true masterpiece in the world of fine dining.
Imagine mackerel, perfectly fitting into a palette of flavors and aromas, having spent an entire day immersed in the richness of salt and exotic spices. Its texture, refreshed and reborn, is ready to enchant your palate.
components
- Radish greens (leaves)
- 500 ml olive oil
- Micro onion
- Eatable flower
- Radish (red)
Instruction
- Wash the green part of the radishes (leaves) and remove any yellowed or darkened leaves, leaving only the healthy ones.
- After that, dry them well with a paper towel.
- Combine the leaves and olive oil in a powerful food processor, grind them, and then heat for 5 minutes to a temperature of 50 degrees Celsius.
- Strain through cheesecloth and transfer to a piping bag.
- Leave the bag hanging for some time, to allow the water and oil to separate.
- Remove the water by cutting a small slit in the bottom of the piping bag to let the water out, but have a container ready so that when the oil starts to come out, you can successfully collect it (this is the only way to get rid of excess water).
components
- Champagne
- Orange juice and zest
- Lemon juice and zest
- Olive oil
- 4-5 pieces star anis
- salt, white pepper
Instruction
- Combine all the ingredients and let them infuse (cold) for 24 hours.
- Nakon toga proveditAfter that, strain the mixture and pour it into a squeeze bottle for easier use.i i sipati u "skviz" bočicu za lakšu upotrebu
components
- 2 mackerels (about 400g) - (optional: salmon, oily/fat fish)
- Enough salt to cover the fish on both sides.
- 1 lemon-juice and zest
- 1 orange - juice and zest
- 10 pieces Juniper berries.
- Dill - optionally
Instruction
- After filleting the mackerel, rinse it under a stream of cold water and pat it dry thoroughly with a paper towel.
- Squeeze the lemon and orange, grate the zest of both citrus fruits, and add the entire quantity of salt.
- Cover the fish on all sides with this mixture and put into the fridge.
- After 4 hours, thoroughly wash the fillet and remove all excess salt.
- Slice the fillet into thin slices, as you would for carpaccio.
components
- 50 gr watermalon jam
- limuncello as you needed
Instruction
- Gradually combine the watermelon jam and limoncello until you reach a 'smooth' consistency that can be easily squeezed from a 'squeeze' bottle, but without losing the form of a gelatin
But, that’s not the end. This delicate bite is complemented by a sauce of citrus and champagne, awakening all your senses. Finally, I add a touch of luxury in the form of radish green leaf oil (because ZERO WASTE is a MUST today), while microgreens – (my wonderful Urban Farmers – onions, edible flowers) gently decorate and complete the taste of this fine dining creation
This recipe is not just a meal. It’s an experience, knowledge, love, and passion!
Instagram feed: Plating-Mackerel Cured in Salt with Citrus and Champagne Sauce
So, let me share something more than just a recipe with you..
“Curing” technique
The technique of ‘curing’ involves the use of salt (and sometimes sugar, spices, and other ingredients) to preserve and alter the texture and flavor of proteins, such as meat, fish, etc. Here are a few key things to keep in mind, as well as some tips and tricks:
1. TYPE OF PROTEIN:
- Fish: Fish, especially fatty fish like salmon and mackerel, are ideal for this technique. Fish is usually kept in salt for a few hours to several days, depending on the size of the piece.
- Red Meat: Beef, pork, and game may require a longer curing period, often from several days to several weeks (again depending on size and desired results).
- Poultry: Chicken and other poultry typically require a shorter curing period compared to red meat, and longer compared to fish.
2. SALT RATIO:
- The amount of salt relative to the weight of the protein is crucial. Too much salt can result in an overly salty and dry product, while too little can result in ineffective curing.
- My unwritten rule is to use around 2-3% of the weight of salt in relation to the weight of the protein, with this technique. But if you want to speed up the process and not do a 24-hour curing, there is also an option (quick curing 🙂 ) to completely cover the protein with salt and keep it in the refrigerator for about 4-5 hours (which is my case). The texture is a bit different, not as dehydrated. The choice of technique is up to you ????
3. ADDITIONS AND SPICES:
- Adding sugar, spices, herbs, and alcohol can further enrich the flavor (I added lemon and orange juice and juniper).
- For example, dill, garlic, black pepper, and bourbon can be used for curing salmon, while coriander, cumin, and red pepper are often used for curing meats.
4. TIME AND TEMPERATURE:
- The curing time depends on the type and thickness of the protein, as well as the desired taste and texture.
- For fish, the time is shorter (a few hours to a few days), while meat can be salted for up to several weeks.
- Curing is best done at low temperatures, usually in the refrigerator, to prevent spoilage.
5.TESTING AND ADJUSTING:
- When experimenting with curing, always record the amount of salt and spices, as well as the curing time, so you can adjust the recipe as needed.
6. RINSING AND DRYING:
- After curing, it’s important to rinse the protein well under cold water to remove excess salt and spices.
- After rinsing, the protein should be dried well by patting with paper towels or left to dry in the refrigerator for a few hours before use.
