Dash of Plankton and Mackerel
We put a bucket with 200ml to the fire, add the katsuobushi once boiling and let infuse 20 minutes. We hydrated 1g of Algán in the obtained broth and we reserve.
We matured the mackerel in a saline atmosphere for 1 month, and then let it dry under the sun for several days.We put the mackerel in a vacuum bag with a spirt of EVOO (Extra Virgin Olive Oil) and extract the air in its entirety. We reserve for 24 hours before use it.
Cook the potatoes in water and make a paste with a food mill, add 2g of Algán previously hydrated, the eggs, a pinch salt, a pinch nutmeg and the flour, mixing till obtaining a homogeneous paste and cover it with a damp cloth.
Divide the dough into equal parts and knead each part to form cylindrical tubes about 2 centimeters thick. We cut the tubes about 3 centimeters and shape them. Sprinkle a tray with flour and place the gnocchi until the time of cooking.
Preparation and plating
We put to the fire a saucepan with sea water adding the gnocchi when water breaks to boil.
In a bowl add the desired gnocchi and a few tablespoons of dashi of Algán, move and place in the centre of the plate. We put some cuts of mackerel between the gnocchi and decorate with some sheets of Katsuobushi.