Mackerel in brine with gelatin and vinaigrette of Forvm Chardonnay and EVOO from Baix Aragó

Ingredients for mackerel
4 mackerel fillets, cleaned
160 gr of salt
1 liter of water
400 gr of ripe tomato

Ingredients for the vinaigrette
EVOO from Bajo Aragón
Forvm Chardonnay Vinegar
Naval Salt

Ingredients for the gelatin
60 ml water
60 ml Forvm Chardonnay vinegar
15 gr sugar
Salt
1,5 units of gelatin sheets

Ingredients for the salad
Sliced cucumber, strawberries, cherry tomato, avocado, radishes and an assortment of sprouts 

ELABORACIÓN

1. We make the brine by mixing the salt with the water. We soak the mackerel fillets in the brine for 30 minutes. After this time we take them out of the brine, wash and dry with a little kitchen paper.
2. For the vinegar jelly, mix the sugar and water and bring to a boil. We add the Forvm Chardonnay vinegar and season lightly. At 70 ºC we add the hydrated gelatin and mix, then we keep it in the refrigerator so that it sets.
3. On a plate we place a stainless steel ring in the center. We put two thin slices of cucumber around it and on the inside we fill it with diced avocado, strawberries, cucumber and cherry tomato. Top with the sprout sprouts. We remove the ring carefully. We place small mackerel fillets and cubes of Forvm Chardonnay sweet and sour gelatin around it and dress both the salad and the mackerel with oil, salt and Forvm Chardonnay vinegar.

Thank you so much for the recipe to the Escuela de Hostelería Guayente.