Caballa con salsa verde y negra

Ingredientes

• 300 GRS. (1 PORTION)MACKEREL FRESH
• GREEN OIL FOR 4 PORTIONS
• 30 GRS CHIVE
• 90 GRS VEG. OIL
• 15 ML HOT WATER
• BLACK OIL FOR 4 PORTIONS
• 50 GRS ONION
• 30 GRS GREEN PEPPER
• 10 GRS GARLIC
• 5 GRS SQUID INK
• 50 ML RED WINE
• 40 GRS OLIVE OIL
• 100 ML WATER
• PUREE FOR 20 PORTIONS
• 350 GRS CELERIAC (1/4)
• 260 GRS MOULE TURNIP (1/2)
• 380 GRS CAULIFLOWER (1/2)
• 70 GRS BUTTER
• 250 GRS DOUBLE CREAM
• CABBAGE FOR 20 PORTIONS
• 550 GRS CABBAGE (1/4)
• 1 CLOVE GARLIC
• 50 GRS SMOKED BACON
• 15 GRS OLIVE OIL
• SALT + BLACK PEPPER

Preparación

1. 1

   REMOVE THE SIDES FROM THE BONE AND TAKE OUT THE CENTRE BONE

2. 2

   BLEND ALL OF THE INGRIDIENTS FOR THE GREEN OIL

3. 3

   DICE THE GARLIC, ONION AND GREEN PEPPER, AND SOFTEN. ADD THE RED WINE AND REDUCE. ADD THE SQUID INK AND THE WATER.COOK FOR 30 MINUTES MORE. BLEND WITH A MIXER AND STRAIN

4. 4

   BOIL ALL OF THE VEGETABLES AND BLEND.

5. 5

   STRAIN WITH A THIN COLLIANDER.

6. 6

   CUT IN JULIENE AND SAUTE WITH THE DICED BACON

7. 7

   PRESENTATION: SEASON AND SEAR THE MACKEREL. DRIZZLE THE PUREE, GREEN AND BLACK OIL ON THE PLATE, THEN THE MACKEREL ON TOP. TOP WITH SOME RED AMARANT SPROUTS TO FINISH