Ingredients
For the smoked amberjack
1 amberjack fillet of 500 gr
400 gr of salt
600 grams of sugar
100 gr of beech or oak shavings
Method
Remove the central plugs with the help of tweezers.
Cover the amberjack with the previously mixed salt and sugar and marinate for 12 hours
Once the marinating time has elapsed, wash the fillet well and dry it carefully.
Smoking:
Smoke for 30 min
For those who do not have a smoker, this can be remedied by placing the shavings on the bottom of a tall pot placed on the stove to heat until it starts to smoke. Place the amberjack fillet on a raised grill and cover well. Let it rest for 30 min
For the creamy mashed potatoes
3 potatoes
1 shallot
Sale
Pepe
Saffron
Oil
Method
Wash and peel the potatoes. Dice.
Brown the shallot in the oil and add the potatoes
Cover with water and cook until the potatoes are soft.
Remove a little water and blend with the immersion mixer, adding a little cooking water and extra virgin olive oil until you obtain a smooth and shiny consistency. At this point add the saffron, season with salt and pepper and blend again.
Everything is then passed through a Chinese strainer.
For crunchy vegetables
2 ribs of celery
2 carrots
2 zucchini
Oil
Sale
Lemon juice
Method
Peel the carrots and cut them into matchsticks
Do the same with the celery and courgettes using only the green part and place in water and ice
When serving, season with oil, salt and lemon juice.
Plating
Put some lukewarm potato cream on the bottom of the dish in an irregular pattern. Lay 80 g of amberjack cut into 1 cm cubes on top
Place the crunchy vegetables, some toasted almonds, 2 dried tomatoes and decorate with some edible flowers.
Read the profile by chef Parisi.
