Sony RX1, 35mm f2 Carl Zeiss
ISO160, f/18, 1/125, raw
Fifth day of “Metamorfoodist”.
“Transformations” Menu, fifth recipe.
The Chef Lorenzo Mazzoni says:
Mackerel Fillet served in three states (raw, browned and well done) on a bed of Orange, with Modena Balsamic Vinegar frosting and Brown Sugar (“Filetto di Sgombro in tre stadi (crudo, scottato e ben cotto) su un letto di Arancia, con glassa di Aceto Balsamico di Modena e Zucchero di Canna”).
The three different states of the mackerel gives different sensations in the mouth, in terms both of taste and of textures. The dehydrated cooking enhances the natural salt in the fish and caramelizes the sugary elements, offering a frost sensation which blurs in the real frost, added at the end of the preparation.