Cured “txitarro” with white almond garlic sauce
by Fernando Palacio
Preparation time:5 min
Cooking time:90 min
Portions:1
Season:
A spoonable dish, simple and delicate, designed to showcase the humble fish "txitxarro" in a creamy preparation that evokes the flavors of summer. The focus is on highlighting the character of this modest fish, transforming it into a light, refreshing, and seasonally inspired experience.
Ingredients
150 g
Horse mackerel fillets, boneless
200 g
White sugar
200 g
Salt
30 g
Almonds, raw blanched
1 Clove
Garlic
30 g
White bread crumb
150 g
Water, cold
15 g
White vinegar
Salt
Why we love this recipe
Simple techniques respect the integrity of the main ingredient, keeping the white almond garlic sauce light and delicate while capturing the fresh, vibrant character of the season and its refreshing summertime essence.
Steps
1. For the cured txitaxarro:
- Cure a fish for 1 hour in salt and sugar, then rinse and pat dry.
2. For the white almond garlic sauce:
- Soak the bread in water for a few minutes until softened.
- Blend the base: add almonds, garlic, and drained bread to a blender and blend well.
- Emulsify and adjust: slowly pour in extra virgin olive oil while blending, then gradually add cold water until smooth and light.
- Season and chill: add salt and vinegar to taste, blend briefly, and refrigerate for 30–60 minutes before serving.
3. To finish:
-Place the white almond garlic sauce in the base of the plate.
- Cut the jack mackerel into 3 cm pieces, score the skin lightly, and sear all sides with a blowtorch.
- Place these pieces on top of the sauce.