Ingredients
Mackerel
2 x mackerel fillets
Mackerelmarinade
1 kg salt
500g sugar
10g Sancho pepper
60g coriander seeds
30g Szechuan pepper
Lime zest
360g mizkan
120g water
1tbspsugar
1tbspsoya sauce
1tbsplime
1tbsplemon
1tbspkafir lime
Sesame ice cream
225g black sesame seeds
200g sugar
100g water
1Lmilk
112g cream
50g milk powder
40g dextrose
40g trimolin
5g stabilizer
Passion fruit savarin
40g dashistake stock
20g sugar
30g miso paste
30g fresh passion fruit juice
10g yuzu juice
2g salt
50g cream
1 eggyolk
150gcream
40g crème cru
2.6g jota
2gelatinleaves
Teriyaki sauce
160g mirin
160g sugar
144g soysauce (low-salt)
20g passion fruit fresh
80g ginger fresh
80g lemongrass
2 kafir lime
12g red Curry paste
Marinatedseaweed
1 sweet seaweed
500g seaweedwater
120g fresh passion fruit
30g soysauce
15g sugar
3g salt
80g mizkan
Mussel sauce
1 onion
1 carrot
1 garlic
60golive oil
4 Szechuan pepper
8 black pepper
2 thyme
3 bay leaves
12mussels
60g sake
60g Noily prat
50g soysauce
100g water
50g mizkan
50g mirin
Caramelised sesame
225g black sesame
200g sugar
100g water
White balsamico
Method
Mackerelmarinade
Mix the salt, Sancho pepper and sugar. Pestle the coriander and Szechuan pepper, and add it tothe mixture, along with the lime zest. Marinatethe underside of themackerel for30 mins.Peel the citrus fruits und cut them into slides. Mixing everything and let it for 12h.Filter, salt the mackerel and marinatefor 20 min.
Sesame ice cream
Roast the sesame seeds.Boil the sugar and water to 117°C. Put the sesame seeds in the sugar water and then stir slowly until the mixture turns a creamy white. Reduce the temperature byhalf and stir the sesame untilcaramelized. Allow the mixture to cool.Bring the milk and cream in the Thermomix to 50°C. Put the last ingredients to it and bringit to 85°C. Mix the sesame under and vacuumed for 24h – Pacojet. Fill in small ball forms.
Passion fruit savarin
Roast20 shitake mushrooms and then add to the dashi stockto it and let it mix for 10 mins beforefiltering out the mushrooms. Next put all the remainingingredients together in the Thermomix and bring it to 50°C.Boil the cream, jota and crème cru and add to the thermomix. Dissolve the gelatin in the thermomix. Sieveand pour the mixture into thesavarin mold. Refridgerate for at least two hours.
Teriyaki sauce
Boil together the mirin, sugar, soy sauce and the flesh of the passion fruit. Cut the ginger and lemongrass into chunks before grinding with a pestle. Add thezest of thelime and the curry paste to the liquid and then combine with the pulp before leaving to mix for30 minutes. When ready to use make sure youfilter the mixture.
Marinatedseaweed
Wash the alga. Use the water from washing for the marinade. Mix everything and marinated the alga.
Scallop chips
Vacuumthe scallop overnight in theteriyaki sauce. Freeze every single scallop in the film.Cut them in thin slicesand then dehydrate until needed.
Mussel sauce
Cut the vegetables in small cubes and roasted them with the olive oil, spice and mussels. Addthe sake, noilly prat to it. After that, boilthe soya sauce and water for 10 mins. Filter, and pour inthe mizkan and the mirin.
Caramelised sesame
Roast the sesame. Boil the water and sugar by 117°C. Keep the sesame slowly to the sugar, stir slowly until it’s white. Cut the temperature to half and stir the sesame under the sugar and caramelized. Keep it cool. Looking for white pieces and keep them out.