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Mackerel, Peach, Almond, Buerre Noisette


Mackerel, Peach, Almond, Buerre Noisette Recipe

Ingredients:
  • Mackerel 1 piece 200-300g
  • Lemon 1 piece
  • Lime 1 piece
  • Orange 1 piece
  • Salt 150 g
  • Sugar 150 g
  • Peach 1 kg
  • Sugar 150 g
  • Ginger root 100 g
  • White wine 100 ml
  • Xantham gum 10 g (Xantana, Texturas Brand)
  • Egg White Powder 15 g (Louis Francois Brand)
  • Almond powder 175 g
  • Almonds 175 g, white blanched
  • Butter 175 g, softened
  • Flour 175 g
  • Nutmeg 2 g
  • Sugar 90 g
  • Water 500 ml
  • Beurre noisette 200 ml
  • Sugar 100 g
  • Glucose 100 g
  • Sherry vinegar 5 ml
  • Mustard 5 g
  • Cream 100 g
  • Xantana 15 g
  • Gellan 10 g
  • White wine 500 g
  • Vanilla syrup 250 g
  • Thyme 2 sprigs
  • Salt To taste
  • Black peppercorns 10 pieces
  • Peaches 10
  • Cured mackerel 1 portion
  • Reserved Peach mousse in Siphon 20 g
  • Almond Crumble 20 g
  • Beurre Noisette Gel 5 g
  • Marinated Peach, in half ½
  • Affilia Cress 3 sprigs
Directions:
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Rank

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