Mackerel, Peach, Almond, Buerre Noisette

For Mackerel

• Filet the mackerel and remove bones.
• Mix the salt and sugar together.
• Zest citrus fruits and slice fruits in 5mm slices.
• Lay half of the salt/sugar on a tray.
• Lay the mackerel skin side down on the salt/sugar.
• Sprinkle the zest onto the fish.
• Cover the fish with the remaining salt/sugar.
• Lay the sliced fruits on top.
• Refrigerate for 2hrs.
• Remove from salt/sugar.
• Rinse under cold running water.
• Dry on paper towel.

For Peach purée

• Remove pits from peaches and cut flesh into medium dice.
• Cook slowly in a large pot with the sugar, ginger, and white wine.
• Cover with a parchment paper cartouche.
• Simmer 10 min until tender.
• Puree until fine in a blender.
• Pass through a tamis and chill completely.
• Return puree to blender and add egg white powder.
• Blend on high speed to volumize.
• Add Xantana and reduce speed to medium.
• Blend for a further 2min.
• Pass through a tamis.
• Put mixture into an isi Siphon and charge with 2 capsules of n2O.
• Reserve.

For Almond crumble

• Mix all ingredients together until combined.
• Form mixture into 5g balls.
• Bake in a convection oven on a silpat lined tray at 180°C for 20min.
• Cool.
• Break up with hands.
   

Beurre noisette gel

• Combine all ingredients.
• Bring up to 90°C and maintain temperature for 3 minutes, whisking constantly.
• Chill to 25°C and continue whisking.
• Blend with a Ba-Mix.
• Reserve in a squeeze bottle.

For Marinated peaches

• Combine all ingredients.
• Simmer to infuse.
• Strain and chill.
• Vaccum pack with ½ peaches.

To assemble

• Pan sear mackerel on the skin side to crisp skin.
• Dry on paper towel.
• Place on plate.
• Siphon peach mousse in 3 mounds around the Mackerel.
• Place marinated peach segments on mounds of peach mousse.
• Crumble Almond Crumble around plate.
• Squeeze drops of Buerre Noisette Gel around plate.
• Garnish with Affila Cress.