Confit mackerel fillet with Serrano ham and gazpacho jelly recipe | delicious. magazine
Delightful confit mackerel fillet with Serrano ham and gazpacho jelly - a simple yet sophisticated starter for 4. Easy to prepare, perfect for impressing guests.
Ingredients
- 300ml olive oil, for frying
- 2 thin slices white bread, crusts removed
- 50g whole blanched almonds
- 100ml single cream
- 4 x 75-100g fresh mackerel fillets, pin-boned
- 4 thin slices Serrano ham
- Mixed salad leaves
- For the gazpacho jelly
- 3 red peppers
- 65ml olive oil
- 1 small garlic clove
- 1 ripe plum tomato
- 3 gelatine leaves
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