Mackerel with artichokes and smoked milk
12 servings
50 minutes
This exquisite recipe combines tender mackerel fillet, refined smoked milk, and aromatic artichokes, creating a harmony of flavors. The salted and aged mackerel gains richness, while the vacuum-cooked artichokes retain their tenderness. Caramelized lemon zest adds a sweet tanginess, balancing the dish's flavor. Smoked milk foam with mascarpone provides softness and airiness, while black Kostroma salt enhances the depth of flavor nuances. Garnished with sorrel and chives, this dish is a true masterpiece of European gastronomy that blends classic with innovation.
1
Clean the mackerel and cut it into fillets. Salt and leave for 20 minutes. Clean the artichokes, place them in a vacuum bag with olive oil, and cook for 10 minutes at 88 degrees.
- Mackerel: 1 piece
- Artichokes: 1 piece
- Olive oil: 20 ml
2
Remove the zest from the lemon and boil it in boiling water for 15 seconds, then immerse it in 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 it in lemon syrup.
- Lemon zest: 1 piece
- Sugar: 1 g
3
Mix milk, cream, and mascarpone, add pre-soaked gelatin, pour into a tray, and smoke in the oven on the top level with a pan of smoldering alder chips below.
- Milk: 50 ml
- Mascarpone cheese: 30 g
- Gelatin: 8 g
4
Pour the mixture into a siphon. Place the sliced artichoke and mackerel in a deep plate. Top with lemon zest. Use the siphon to make foam from the milk mixture and sprinkle with black Kostroma salt. Garnish with sorrel and chives.
- Artichokes: 1 piece
- Mackerel: 1 piece
- Lemon zest: 1 piece
- Kala namak (black salt): 1 g
- Chives: to taste
- Sorrel: to taste
