Mackerel with Iberico ham, lettuce velouté and tempura squid recipe

Ingredients

• 1 mackerel per person
• 75 g squid
• 1 slice Iberico ham per person

• 1 shallot
• 1 garlic clove
• bouquet garni
• 200 ml white wine
• 1 litre chicken stock
• 100 g double cream
• 2 baby gem lettuces
• 50 g watercress
• Salt and pepper, to season
• 25 g butter

• 140 g plain flour mixed with
• 14 g baking powder
• 250 ml soda water
• 25 ml vodka
• Micro herbs to serve

Veloute
1. In a hot pan, add the shallot, garlic, bouquet garni and white wine and reduce by 2 thirds.
2. Add the chicken stock and reduce to 500 ml and then remove the bouquet garni.
3. Add the cream and reduce to 500 ml, blitz.
4. Wash and dry the lettuce, add the lettuce and the watercress and vito mix for 2 minutes, and then add the butter and seasoning and mix together. Cool down.
Mackerel
5. Prep the fish, gut and scale, fillet and pin bone.
6. Dry for 6 hours in the fridge, vacuum pac with a little olive oil.
7. Pan fry on lightly oiled baking parchment paper for 2 minutes until golden, and skin is crisp.
Tempura Squid
8. Mix together the ingredients for the tempura batter.
9. Slice the squid and coat in flour, then dip in tempura batter.
10. Cook in deep fat fryer for 30 seconds and drain.
To Plate
11. Arrange mackerel, squid and ham on plate and finish with the velouté.