Equipment
Ingredients
Pickled Rhubarb
- 2 rhubarb stalks, trimmed
- 100 ml white wine vinegar
- 50 ml water
- 50 g caster sugar
Cured Mackerel
- 4 mackerel fillets, skin-on, pin-boned
- 30 g coarse sea salt
- 20 g white sugar
- 100 ml sherry vinegar
- 50 ml water
- 2 g fennel seeds
Almond Gazpacho (Ajo Blanco)
- 150 g blanched marcona almonds
- 50 g stale sourdough bread, crust removed
- 1 garlic clove, germ removed
- 80 ml extra virgin olive oil
- 15 ml sherry vinegar
- 250 ml ice water
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 635 kcal
- Protein
- 30 g
- Carbohydrates
- 41 g
- Fat
- 42 g
- Fiber
- 5 g
- Sugar
- 20 g
- Sodium
- 3521 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 53 mg
- Potassium
- 804 mg
- Calcium
- 168 mg
- Iron
- 6.2 mg
- Magnesium
- 141 mg
- Phosphorus
- 438 mg
- Zinc
- 1.8 mg
- Vitamin A
- 220 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 9.0 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 15.6 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.77 mg
- Niacin
- 10.1 mg
- Folate
- 29 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
For the rhubarb: Combine 100ml white wine vinegar, 50ml water, and 50g sugar in a saucepan. Bring to a boil to dissolve sugar, then remove from heat and let cool completely.
Using a mandoline, slice the rhubarb lengthwise into paper-thin ribbons. Place in a container and pour the cooled pickling liquid over them. Refrigerate for at least 1 hour.
For the mackerel: Mix coarse salt and white sugar. Sprinkle evenly over the flesh side of the mackerel fillets. Let sit for 20 minutes to firm up the flesh and draw out moisture. Rinse quickly with cold water and pat very dry.
Combine sherry vinegar, water, and fennel seeds for the mackerel pickle in a saucepan. Bring to a boil, then remove from heat and cool to room temperature. Once cool, pour over the cured mackerel fillets. Refrigerate for 2-3 hours.
For the gazpacho: Soak the bread in a splash of water for 5 minutes. Place almonds, squeezed-out bread, garlic, sherry vinegar, and salt in a high-speed blender. Blend while slowly streaming in the olive oil and ice water until extremely smooth and white.
Pass the gazpacho through a fine mesh sieve to ensure a silky texture. Chill until very cold (approx 30 mins).
To serve, pour a ladle of cold almond gazpacho into a shallow bowl. Remove mackerel from pickle, pat dry, and slice into bite-sized pieces. Arrange mackerel in the center. Top with drained rhubarb ribbons and a drizzle of olive oil.
Chef's Notes
- Use sashimi-grade mackerel or fish that has been frozen for at least 24 hours to eliminate parasite risks, as the acid cure gently 'cooks' the protein but does not sterilize it.
- The almond gazpacho (Ajo Blanco) relies on the emulsion of oil and nuts; ensure your water is ice-cold to prevent the emulsion from splitting during blending.
- For a stunning presentation, scorch the skin of the pickled mackerel with a blowtorch just before serving to add a smoky note and visual contrast.
Storage
Refrigerator: 2 days — Store components separately. Assemble just before serving.
Troubleshooting
Gazpacho texture is grainy
Cause: Almonds were not blended finely enough or skins were left on
Fix: Pass through a cheesecloth-lined sieve or blend again for longer
Prevention: Use blanched skinless almonds and a high-powered blender
Cultural Context
This dish draws inspiration from the Spanish 'Escabeche' tradition of preserving fish in acid, paired with 'Ajo Blanco', an ancient Moorish almond soup from Málaga that predates the arrival of tomatoes in Europe. The addition of rhubarb introduces a modern Northern European acid profile.
