Aile de raie, jus et garniture grenobloise
Plats principaux · French
Orecchiette, maquereau et poivron doux
L'orecchiette retient chaque goutte de ce jus de maquereau — chair iodée, poivron doux, safran discret. C'est un assiette qui parle de Méditerranée sans se plaindre.
Des orecchiette cuites dans un bouillon de volaille safranée, servies avec des carrés de maquereau pochés dans une base aromatique de poivron, tomate et oignon nouveau. Le poisson reste nacré, les pâtes crémeuses absorbent le jus, et l'ensemble garde une fraîcheur méditerranéenne rehaussée d'une pointe de safran.
Ingrédients
300 gmaquereau ( chacun)
12 pcoignons verts
29.6 gpoivron long
29.6 gtomates très mûres
5 gail
4.9 gfilaments de safran
300 gbouillon blanc de poulet
4.9 gsel
250 gorecchiette
36.8 ghuile d'olive
Préparation
1
For the mackerel and garnish
2
Gut the mackerel. Fillet the fish and remove the bones. Cut into 2.5-cm squares and crush the scraps.
Remove the outer layer of skin from the scallions. Cut two sections from the white part and chop the green part. Set the chopped green parts aside until ready to serve.
Halve the sweet pepper lengthwise and remove the seeds. Cut the flesh into small brunoise without peeling it.
Peel and seed the tomatoes. Cut into brunoise.
Heat a little olive oil in a casserole. Brown the scallions with the clove of garlic over low heat for 5 minutes. Add the mackerel scraps, sweet pepper brunoise, and saffron. Cover and simmer for 5 minutes, then add the diced tomatoes and sweat for another 3 minutes.
Add the white chicken stock. Simmer for 15 minutes. Place the mackerel on this layer without stirring, making sure that the mackerel flesh is well covered by the liquid.
Simmer, covered, for 5 minutes. Transfer to a container. Reduce the sauce until thickened. Remove the garlic clove.
Cool the elements separately in a blast chiller and refrigerate until ready to serve.
3
Cooking the pasta
4
Heat a little olive oil in a sauté pan and add the unpeeled garlic clove and the saffron.
Add the pasta and stir to coat with the oil. Add enough white chicken stock to cover. Stir as the pasta absorbs it until it is cooked (10–12 minutes).
When done, the cooking liquid should coat the pasta and you should be able to pile it up (it should not spread itself in a thin layer). Remove the garlic clove and cool in a blast chiller. Set set aside in the refrigerator until ready to serve.
5
Finishing and serving
6
Divide the orecchiette among the Pasta Boxes. Top with the vegetable accompaniment and then pile up the mackerel squares over each one. Keep refrigerated until ready to serve.
When about to serve, reheat the Pasta Boxes in a linear microwave oven.
Sprinkle with the green parts of the scallions and serve immediately.
Conseil du Chef
Le maquereau — c'est un poisson qui pardonne peu. En cuisine professionnelle, on le coupait en carrés de 2,5 cm, puis on le cuisait EN DERNIER, dans le jus chaud 45 secondes avant de servir. Pourquoi ? Le maquereau riche en gras rend le jus gras s'il cuit trop longtemps. Les carrés, c'est aussi la surface : plus de peau, plus de saveur. L'orecchiette cuit 14 minutes — elle doit ÊTRE prête avant le poisson.
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