Jack mackerel, pork and fruit

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

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

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.