Jack mackerel, pork and fruit

Sea and earth converge in the recipe by Sardinian chef Nebbia. The link: Birra Moretti

15-01-2014
Blue, pork and fruit, the savoury dish by Simone N

Blue, pork and fruit, the savoury dish by Simone Nebbia, sous chef at restaurant S'Apposentu in Siddi. The young Sardinian cook stood out in the finals of Premio Birra Moretti Grand Cru 2013 and received a special mention for the menu that best highlighted beer, both as a match with the food and as an ingredient

The dish opening my menu puts together two apparently distant elements, namely sea and earth. I used Birra Moretti Doppio Malto and Birra Moretti Zero for their unique spicy and bitter aromas, that I used to de-grease the dish and create a full taste. I chose Birra Moretti Doppio Malto for the cooking and Birra Moretti Zero was used for the foam, to add a touch of freshness without alcohol. Everything was then highlighted by the notes of ginger which was the chosen spice.

Blue, pork and fruit

Recipe for 4 people

INGREDIENTS
for the jack mackerel
2 x 250 g jack mackerel
4 g grated ginger
¼ garlic clove
1 tablespoon soy sauce
2 tablespoons Birra Moretti Doppio Malto
salt
pepper

Beer as an ingredient: Birra Moretti Doppio Malto and Zero. As a match: Doppio Malto

Beer as an ingredient: Birra Moretti Doppio Malto and Zero. As a match: Doppio Malto

for the fruit
1 apple
100 g winter white melon pulp
20 g ginger
50 g Birra Moretti Doppio Malto
25 g sugar
10 g butter

for the pancetta
20 g pork pancetta
2 bay leaves
5 myrtle leaves
5 rosemary needles
½ garlic clove
5 tablespoons Birra Moretti
salt
pepper

for the vinaigrette
200 g pomegranate juice
2 tablespoons Birra Moretti Doppio Malto
1 tablespoon extra virgin olive oil
salt
pepper

for the crispy bread
white part of the civraxiu bread
ginger
1 garlic clove
1 tablespoon extra virgin olive oil
salt
pepper

for the beer foam
50 g Birra Moretti Zero
1 g soy lecithin
1 leaf of kaffir lime

to finish
20 Jerusalem artichoke chips
edible flowers
mixed aromatic salad leaves


METHOD

Simone Nebbia, restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)

Simone Nebbia, restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)

Fillet the fish, remove the backbone, add a little salt and marinate in a mixture of soy sauce, garlic, Birra Moretti Doppio Malto and ginger. Leave to rest in the fridge for about 2 hours. Clean the pancetta removing nerves, fat and bones, season with some salt aromatised with herbs and leave it to marinate for 8 hours in the fridge. After this, put it into a vacuum pack, add 4 tablespoons of Birra Moretti Doppio Malto and seal it. Cut two cubes (with 2 cm sides) of melon and apple from which you had already removed the skin and the core. Keep the melon in the fridge. Put the apple into a vacuum pack, add a cold syrup made with sugar, Birra Moretti Doppio Malto and ginger. Close the pack and cook at 65°C for about 20 minutes.

Cook the pancetta in a Bain-Marie at 62°C for 28 hours. Remove the pack from the water and put it into a chiller. Once the meat is cold, take it out of the pack, remove all the gelatine, dry carefully and cut into 1 cm x 6 cm rectangles. Put it on the grill to make it crispy – keep warm.
Put the pomegranate juice and the Birra Moretti Doppio Malto into a saucepan and reduce to a syrupy texture, leave it to cool then add extra virgin olive oil and salt, mix a little and keep to a side. Put the bread crumbs in a pan and toast them over a low fire. When crispy, remove from the stove and season with salt and pepper. Add the ginger and the extra virgin olive oil and mix well. Keep to a side.

Put the Birra Moretti Zero in a bowl, add the lecithin and the finely chopped kaffir leaf and using a blender mix all the ingredients so as to you a nice and consistent foam. Brown the mackerel fillets (only on the skin part) for two minutes in a pan with some extra virgin olive oil and then remove them from the stove and keep them warm.
In a hot pan, melt the butter, brown the apple cubes on all sides, then remove them and keep them warm.

In a dish, place three apple cubes and three melon cubes seasoned with salt and extra virgin olive oil. Place the mackerel fillet on top and add the bread crumbs. Place a pancetta triangle on the side and a few random salad leaves (previously seasoned with salt, pepper and oil). Season everything with the vinaigrette, add a few edible flowers and a tablespoon of beer foam and serve.


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