Lemon Infused Fish Stock
Materials,
1 medium leek (chopped)
1 medium onion (chopped)
1 celery stalk (chopped)
1/2 bulb fennel (chopped)
2 cloves of garlic (unpeeled)
100ml extra virgin olive oil
Roughly 1.5 kg white fishbone
1 bay leaf
300 ml dry white wine
2 fresh thyme
4 fresh parsley
1/2 lemon, sliced
1/2 teaspoon of white pepper
4 whole lemons
Preparation of:
Put the leeks, onions, celery, fennel and garlic in a saucepan or large pan. Add oil to sauteed vegetables. Cook gently with the lid on low heat for about 15 minutes until tender.
Stir in fish bones. Add the wine and cook until almost all the liquid has evaporated. Pour 2 liters of cold water over it and add herbs, lemon and black pepper. When it starts to boil, scrape the foam off the surface with a wide spoon. Reduce the heat and let it simmer for 20 minutes. Let it rest about 10 minutes after heat.
For Saffron Infused Water,
100 ml cold water
1 gram of saffron
Add saffron to cold water and wait 1 night. You can consume it the next day and keep it in the refrigerator.
Potato and Beetroot Mackerel
Materials:
4 Mackarel fillets marinated in apple cider vinegar (80 g each)
2 whole Beets cooked with Modena balsamic vinegar
240 g potato salad
Fresh parsley for decoration
Extra virgin olive oil to finish
