{"id":828,"date":"2017-11-22T00:00:00","date_gmt":"2017-11-22T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/marinated-mackerel-with-gazpacho-sorbet-yoghurt-bonbon-and-pago-de-valdecuevas-evoo\/"},"modified":"2021-04-15T19:07:37","modified_gmt":"2021-04-15T19:07:37","slug":"marinated-mackerel-with-gazpacho-sorbet-yoghurt-bonbon-and-pago-de-valdecuevas-evoo","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/marinated-mackerel-with-gazpacho-sorbet-yoghurt-bonbon-and-pago-de-valdecuevas-evoo\/","title":{"rendered":"Marinated mackerel with gazpacho sorbet, yoghurt bonbon and Pago de Valdecuevas EVOO"},"content":{"rendered":"

<\/i>\u00a0 \/ Intermediate<\/p>\n<\/div>

INGREDIENTS:<\/h4><\/div>

For the marinated mackerel:
\nMackerel 1 Kg
\nSalt\u00a0 500 gr.
\nSugar\u00a0 250 gr.
\nWater 100 ml.
\nMirin 100 ml.
\nVinegar 250 ml.<\/p>\n

For the gazpacho sorbet:
\nTomato sauce 100 gr.
\nRed pepper 10 gr.
\nGreen pepper 10 gr.
\nShallot 6 gr.
\nPeeled and
\nseeded cucumber\u00a0 6 gr.
\nTomato (pear variety) 25 gr.
\nCandeal bread\u00a0 5 gr.
\nP. de Valdecuevas EVOO 15 gr.
\nWater 50 gr.
\nSherry Vinegar 3 ml.<\/p>\n

For the yoghurt and Pago de Valdecuevas EVOO bonbon:
\nGreek yoghurt 200 gr.
\nP. de Valdecuevas EVOO 50 gr.
\nSugar 50 gr.
\nSherry\u00a0 vinegar Tt
\nWater 1 l.
\nAlginate\u00a0 5 gr.
\nXanthan gum 1,5 gr.
\nGluco 3 gr.
\nALSO: assorted sprouts.<\/p>\n<\/div>

PREP:<\/h4><\/div>

Method:<\/strong>
\n\u2022 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 \u00bd hour and then rinse well and place in the marinade for 20 more minutes, then remove from the marinade and set aside.<\/p>\n

\u2022 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.<\/p>\n

\u2022 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.<\/p>\n

Finishing touches and presentation:<\/strong>
\nWith the help of a spoon, place the gazpacho sorbet on the plate.
\nCut the mackerel fillets into 1cm thick medallions.
\nPlace three pieces on each plate.
\nGarnish with two yoghurt bonbons and assorted sprouts.
\nPago de Valdecuevas\u00b4 contribution to the dish:
\nIt provides the sorbet with a creamy texture and it also acts as an anti-crystallizer.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

[fusion_fontawesome icon=\"fa-clock fas\" size=\"16\" flip=\"\" rotate=\"\" spin=\"no\" link=\"\" linktarget=\"_self\" alignment=\"\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sticky_display=\"normal,sticky\" class=\"\" id=\"\" margin_top=\"\" margin_right=\"0px\" margin_bottom=\"\" margin_left=\"\" iconcolor=\"#000\" iconcolor_hover=\"#000\" circle=\"no\" circlecolor=\"\" circlecolor_hover=\"\" circlebordersize=\"\" circlebordercolor=\"\" circlebordercolor_hover=\"\" icon_hover_type=\"\" animation_type=\"\" animation_direction=\"left\" animation_speed=\"0.3\" animation_offset=\"\"][\/fusion_fontawesome]\u00a0 \/ Intermediate<\/p>\n","protected":false},"author":1,"featured_media":1695,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-828","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t