Head mackerel and ALL BEER AHEAD

Luigi Taglienti

INGREDIENTS

For 4 people

Beer jelly
200 g of Moretti Baffo d’oro beer
3 Sechuan peppercorns
1.3 g of iota
1 cardamom seed

Veal head
160 g of shaved veal head
3 l of salted water (20 g of salt per litre)

Mackerel
1 medium sized mackerel
the juice of one lime
 

 

METHOD

Beer jelly
Pour the beer into a deep pan and infuse with the spices. Heat to 70 °C and maintain this temperature for at least 5 minutes. Turn off the heat and leave to cool. After eliminating the spices, add the iota and heat to 68 °C. Leave to cool and obtain a fluid jelly.

Veal head
After removing any filaments from the head, soak in the cold water and cook slowly for at least 4 hours. Cool and set to one side in a vacuum bag.

Mackerel
After cleaning and filleting the mackerel, cut 4 even-sized steaks from it and leave them to marinate for a minute in the lemon juice.

Place the warm Moretti Baffo d’oro beer jelly in a bowl, lay the slice of boiled regenerated head on it, followed by the marinated mackerel and a few fresh coriander leaves. End with a drizzle of good veal juice and Ligurian extra virgin olive oil.

 

 

 

 

Clicca qui per leggere il profilo dello chef

Luigi Taglienti
Lume

Clicca qui per leggere la ricetta

Italian foie gras with anchovy ice-cream
A recipe presented at
Identità Milano 2010

Clicca qui per leggere la ricetta

Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
A recipe presented at
Identità Milano 2010

Clicca qui per leggere la ricetta

Fassona stencil in beer with a four cheese pancake
A recipe presented at
Identità Milano 2011