Marinated Mackerel With Sesame Ice Cream And Passion Fruit

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Marinated Mackerel With Sesame Ice Cream And Passion Fruit

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Sesame Ice Cream
250 g black sesame
200 g Sugar
100 ml cold water
1 l Milk
112 g Cream
50 g Milk powder
40 g dextrose
40 g trimoline
5 g ice cream stabilizer
1 kg Mackerel
First Marinade
500 g Sugar
10 g Sancho pepper
60 g coriander seeds
30 g Szechuan pepper
3 pieces finely grated lime zest
Second Marinade
360 g mizkan
120 ml cold water
1 tablespoon Sugar
1 tablespoon soy sauce
1 tablespoon Lime
1 tablespoon fresh lemon
1 tablespoon Kaffir Lime
Savarin from Passion Fruit
40 g Dashi
20 g Sugar
30 g Miso Paste
30 g passion fruit juice freshly pressed
10 g yuzu juice
50 g Cream
1 piece egg yolk
40 g Creme Cru
2 g Gelatine
2.6 g Jota
  • 210 min
  • Medium


  • Sesame Ice Cream

  • Mackerel

  • First Marinade

  • Second Marinade

  • Savarin from Passion Fruit



Sesame Ice Cream

  1. Roast the sesame.
  2. Boil the sugar and water to 117°C.
  3. Put the sesame in it, stir it slowly until it is a white color.
  4. Cut the temperature in half and fold until caramelized. Cool it.
  5. Bring the milk and cream in the Thermomix to 50°C.
  6. Put the last ingredients in and bring it to 85°C
  7. Fold the sesame through and vacuum seal for 24 hours – Pacojet.
  8. Fill in small ball forms.


  1. Don’t cut from the bottom and gut it.
  2. First cut the flank steak from the mackerel and the fillet. That means: cut them from the head to the end at the middle bone (at the two sides).
  3. Keep the whole bottom part and take the bowels out.
  4. Clean from the black skin and remove the bones.

Marinade for Mackerel

  1. Mix the salt, Sancho pepper and sugar.
  2. Mortar and pestle the coriander and Szechuan pepper, and add it to the mixed rest.
  3. Add the lime zest.
  4. Marinate the bottom part of the mackerel for 30 min.


  1. Peel the citrus fruits and cut them into slices.
  2. Mixing everything and let it sit for 12 hours.
  3. Filter and salt the mackerel and marinate for 20 min.

Savarin from Passion Fruit

  1. Roast 20 shitake mushrooms and pour the Dashi stock to it and let it sit for 10 minutes, filter.
  2. Bring all ingredients together in the Thermomix and bring it to 50°C.
  3. Boil the cream, jota and crème cru and place in the thermomix to the ingredients below.
  4. Dissolve the gelatin in the thermomix.
  5. Filter and fill it in the savarin form.
  6. Keep it cold for 2 hours.

Teriyaki Sauce

  1. Boil the mirin, sugar, soy sauce and passionfruit together.
  2. Cut the ginger and lemon grass and grind in the mortar and pestle.
  3. Put the zest from the lime and the curry paste in the liquid and let it sit for 30 min., filter.

Marinade for the Belly

  1. Mix everything, boil and filter.
  2. Vacuum pack the belly with the marinade.
  3. Cook it for 2 minutes at 55°C.
  4. Put it directly in ice.
  5. For service marinate it again.

Marinated Alga

  1. Wash the alga.
  2. Use the water from washing for the marinade.
  3. Mix everything and marinate the alga.

Chips from Coquille Saint Jacques

  1. Vacuum pack the Coquille over night in the Teriyaki sauce.
  2. Freeze every single Coquille in film.
  3. Cut them in thin slides and keep them in the dehydrator.


  1. Cut the vegetables in small cubes and roast them with the olive oil, spice and mussels.
  2. Add the sake and noilly prat to it.
  3. After that, add the soya sauce and water boil for 10 min.
  4. Filter and add the mizkan and the mirin in it.

Brush Sesame Pepper – buy in an Asian storeMarinated Sea Fennel

  1. Blanch the fennel and marinate with the marinade for the alga.

Alga Powder

  1. Wash the alga and dry.

Caramelized Sesame

  1. Roast the sesame.
  2. Boil the water and sugar at 117°C.
  3. Add the sesame slowly to the sugar, stir slowly until it’s white.
  4. Cut the temperature in half and fold the sesame through the sugar and caramelise it.
  5. Keep it cool.
  6. Looking for white pieces and keep them out.

Thomas Bühner

Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt. Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars.

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