Caballa con salsa verde y negra

Caballa con salsa verde y negra por Sergio Sanz Blanco

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1REMOVE THE SIDES FROM THE BONE AND TAKE OUT THE CENTRE BONE
2. 2BLEND ALL OF THE INGRIDIENTS FOR THE GREEN OIL
3. 3DICE 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. 4BOIL ALL OF THE VEGETABLES AND BLEND.
5. 5STRAIN WITH A THIN COLLIANDER.
6. 6CUT IN JULIENE AND SAUTE WITH THE DICED BACON
7. 7PRESENTATION: 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