Confit mackerel fillet with Serrano ham and gazpacho jelly

Confit mackerel fillet with Serrano ham and gazpacho jelly
  • Serves icon Serves 4 as a starter
  • Time icon Hands-on time about 1 hour, oven time 50 min, plus cooling and chilling

A simple restaurant-style fresh mackerel, Serrano ham and gazpacho jelly recipe that makes an impressive starter.

Nutrition: per serving

Calories
611kcals
Fat
50.1g (10.2g saturated)
Protein
23.8g
Carbohydrates
17.1g (9.3g sugars)
Salt
0.4g
Calories
611kcals
Fat
50.1g (10.2g saturated)
Protein
23.8g
Carbohydrates
17.1g (9.3g sugars)
Salt
0.4g

Ingredients

  • 300ml olive oil, for frying
  • 2 thin slices white bread, crusts removed
  • 50g whole blanched almonds
  • 100ml single cream
  • 4 x 75-100g fresh mackerel fillets, pin-boned
  • 4 thin slices Serrano ham
  • Mixed salad leaves

For the gazpacho jelly

  • 3 red peppers
  • 65ml olive oil
  • 1 small garlic clove
  • 1 ripe plum tomato
  • 3 gelatine leaves

Method

  1. Make the jelly. Preheat the oven to 150°C/fan130°C/gas 2. Put the peppers in a roasting tin, toss with 1 tbsp oil and some seasoning and roast for 50 min, turning halfway, or until soft. Set aside until cool enough to handle, then peel and deseed and put in a liquidiser or food processor. Add the garlic and tomato and whizz for 2 min. Add the remaining oil and whizz again. Pass through a fine sieve into a saucepan, season to taste and heat through over a medium heat, stirring, until hot but not simmering.
  2. Soak the gelatine in a little water for 5 min to soften. Squeeze out the excess liquid and dissolve in the hot gazpacho. Pour into 4 x 100ml moulds. Cool, cover and chill for at least 4 hours or until set.
  3. Meanwhile, make the croutons. Heat the oil in a wide, deep frying pan over a medium heat. Roll the bread out as thinly as possible with a rolling pin, then cut each slice in half diagonally to make 4 triangles. When the oil is hot, add the bread and cook for a few minutes, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Set aside, reserving the oil.
  4. Make the almond purée. Preheat the grill to medium. Lay the almonds on a baking tray and pop under the grill for a few minutes, shaking occasionally, until lightly toasted – be careful they don’t burn. Roughly chop and set 1 tbsp aside. Put the remainder in a pan with the cream and 100ml water, and set aside to infuse for 20 min.
  5. Meanwhile, confit the mackerel. Reheat the set-aside pan of oil to 65°C or until warm, not hot. Pat the mackerel dry, lower into the oil then set the pan aside for 5 min. Remove the fish with a slotted spoon. Drain on kitchen paper.
  6. To finish the almond purée, place the infused cream over a high heat and bring to the boil. Set aside to cool slightly, then blitz to a smooth, fairly thick purée. Season.
  7. Spoon the almond purée onto the side of 4 starter plates. Top with a mackerel fillet and sprinkle with the chopped almonds. Dip each jelly mould briefly in hot water, upturn and rest a crouton against it. Ruffle a slice of Serrano ham alongside and garnish with mixed salad leaves to serve.

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