Ingredients
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Sesame Ice Cream
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250 g black sesame
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200 g Sugar
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100 ml cold water
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1 l Milk
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112 g Cream
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50 g Milk powder
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40 g dextrose
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40 g trimoline
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5 g ice cream stabilizer
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Mackerel
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1 kg Mackerel
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First Marinade
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500 g Sugar
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10 g Sancho pepper
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60 g coriander seeds
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30 g Szechuan pepper
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3 pieces finely grated lime zest
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Second Marinade
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360 g mizkan
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120 ml cold water
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1 tablespoon Sugar
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1 tablespoon soy sauce
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1 tablespoon Lime
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1 tablespoon fresh lemon
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1 tablespoon Kaffir Lime
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Savarin from Passion Fruit
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40 g Dashi
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20 g Sugar
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30 g Miso Paste
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30 g passion fruit juicefreshly pressed
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10 g yuzu juice
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50 g Cream
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1 piece egg yolk
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40 g Creme Cru
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2 g Gelatine
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2.6 g Jota
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Directions
Sesame Ice Cream
- Roast the sesame.
- Boil the sugar and water to 117°C.
- Put the sesame in it, stir it slowly until it is a white color.
- Cut the temperature in half and fold until caramelized. Cool it.
- Bring the milk and cream in the Thermomix to 50°C.
- Put the last ingredients in and bring it to 85°C
- Fold the sesame through and vacuum seal for 24 hours – Pacojet.
- Fill in small ball forms.
Mackerel
- Don’t cut from the bottom and gut it.
- 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).
- Keep the whole bottom part and take the bowels out.
- Clean from the black skin and remove the bones.
Marinade for Mackerel
- Mix the salt, Sancho pepper and sugar.
- Mortar and pestle the coriander and Szechuan pepper, and add it to the mixed rest.
- Add the lime zest.
- Marinate the bottom part of the mackerel for 30 min.
Marinade
- Peel the citrus fruits and cut them into slices.
- Mixing everything and let it sit for 12 hours.
- Filter and salt the mackerel and marinate for 20 min.
Savarin from Passion Fruit
- Roast 20 shitake mushrooms and pour the Dashi stock to it and let it sit for 10 minutes, filter.
- Bring all ingredients together in the Thermomix and bring it to 50°C.
- Boil the cream, jota and crème cru and place in the thermomix to the ingredients below.
- Dissolve the gelatin in the thermomix.
- Filter and fill it in the savarin form.
- Keep it cold for 2 hours.
Teriyaki Sauce
- Boil the mirin, sugar, soy sauce and passionfruit together.
- Cut the ginger and lemon grass and grind in the mortar and pestle.
- 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
- Mix everything, boil and filter.
- Vacuum pack the belly with the marinade.
- Cook it for 2 minutes at 55°C.
- Put it directly in ice.
- For service marinate it again.
Marinated Alga
- Wash the alga.
- Use the water from washing for the marinade.
- Mix everything and marinate the alga.
Chips from Coquille Saint Jacques
- Vacuum pack the Coquille over night in the Teriyaki sauce.
- Freeze every single Coquille in film.
- Cut them in thin slides and keep them in the dehydrator.
MusselStock
- Cut the vegetables in small cubes and roast them with the olive oil, spice and mussels.
- Add the sake and noilly prat to it.
- After that, add the soya sauce and water boil for 10 min.
- Filter and add the mizkan and the mirin in it.
Brush Sesame Pepper – buy in an Asian storeMarinated Sea Fennel
- Blanch the fennel and marinate with the marinade for the alga.
Alga Powder
- Wash the alga and dry.
Caramelized Sesame
- Roast the sesame.
- Boil the water and sugar at 117°C.
- Add the sesame slowly to the sugar, stir slowly until it’s white.
- Cut the temperature in half and fold the sesame through the sugar and caramelise it.
- Keep it cool.
- Looking for white pieces and keep them out.