Marinated Mackerel With Sesame Ice Cream And Passion Fruit

Share

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.

Mackerel

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.

Marinade

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.

MusselStock

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.