Cooking time:1:00 | Difficulty: Medium | Serves 4
Ingredients:
- 1 head of broccoli
GREEN CREAM
- Scraps of broccoli
- Fresh mint
- 5 g. extra virgin olive oil
- A pinch of salt, pepper
MACKEREL IN COOKING OIL
- 2 mackerel (weighing approx. 300 g.)
- Parsley
- Organic lemon, zest
- Fresh chili peppers
- Garlic
- 20 g. extra virgin olive oil
- 2 g. Salt
- Pepper
CRISPY SKIN
- The skins of the two mackerels
- Fleur de sel
FUSILLI KAMUT® KHORASAN
- 320 g. Fusilli Kamut® Khorasan Felicetti
- Turmeric
- Coarse iodized sea salt
- 5 g. extra virgin olive oil
Preparation
BROCCOLI
Separate the crown from the stem, trim the florets.
Steam cook them for 5 minutes, then toss them in water and ice.
GREEN CREAM
Steam cook the remaining parts of the broccoli for 10 minutes, then cool them in water and ice.
Blanch the mint for 90 seconds in boiling water.
Blend all the ingredients to obtain a smooth and homogeneous cream.
Season to taste.
MACKEREL IN COOKING OIL
Descale and fillet the mackerel, put the skin aside.
Heat the oil to 65° C.
Let it cool down to 55° C. and add the mackerel fillets, together with all the herbs and spices.
Allow to infuse for 10 minutes, then drain the mackerel and cool them down in cold oil.
CRISPY SKIN
Spread the clean skin on a silicone mat or baking paper.
Dry it in the oven at 170° C. for 10 minutes.
Add salt and pepper.
FUSILLI KAMUT® KHORASAN
Cook the Fusilli in plenty of salted water.
Drain them 3 minutes earlier than the suggested cooking time.
Continue cooking them in a pan with the broccoli.
Serve the pasta accompanied by the green cream and the mackerel.
Complete the dish with the crispy skins.
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