400g king mackerel

1 lime

Fleur de sel


Marinated radishes

1 bunch radishes

15 ml white balsamic vinegar

20 ml sweet chilli sauce

5 ml sesame seed oil

8 ml olive oil

20 ml stock


Marinated kohlrabi

1 kohlrabi


Olive oil


Avocado cream

25g cane sugar

75ml lime juice

25ml olive oil

200g avocado

50g yoghurt

Olive oil



Yuzu jelly

50ml yuzu

50ml water

15g sugar

1g agar agar

1g gellan

1g citrus

Asian vinaigrette

50g cane sugar

1 slice ginger

2 slices galangal

1 stick lemon grass

2 kaffir lime leaves

200ml mirin

100ml water

1 small bunch coriander

4g Gelespessa

Wasabi wafers

300ml vegetable stock

20g wasabi paste

Juice of ½ lime

Zest of 1 lime

20g albumin

Salt and pepper

Isomalt crisps

50g Isomalt

50g glucose

40g fondant icing

1 nori leaf



Salt and pepper the mackerel, then quickly seize in frying pan. Set aside on a warmed plate, making sure the fish flesh remains translucent. Just before serving, season again with fleur de sel and lime juice.

Marinated radishes

Cut radishes into thin slices and salt. Marinate with other ingredients.

Marinated kohlrabi

Cut kohlrabi into thin, narrow slices and salt. Season with olive oil and vinegar. Leave to rest for 10 minutes, then shape kohlrabi slices into rolls.

Avocado cream

Caramelise the cane sugar in a frying pan and quench with lime juice. Mix the caramelised sugar and avocado, then emulsify with olive oil and yoghurt. Season to taste with salt and add Xanthan to bind mixture.

Yuzu jelly

Mix all ingredients together, place in an angular mould. When set, turn out and cut into cubes.

Asian vinaigrette

Caramelise the sugar in a frying pan. Add ginger, galangal, lemon grass and lime leaves. Quench with mirin and bring to boil. Add water and coriander. Leave to stand for 48 hours and bind with Gelespessa.

Wasabi wafers

Mix the wasabi paste with the stock, bring to boil and reduce to 200 ml. Season lime juice with salt, pepper and lime zest. Add albumin. Mix in a cake mixer for 10 minutes and spread out 2 mm thick on a tray covered with baking paper. Dry in oven at 160 °C for 3 hours.

Isomalt crisps

Mix ingredients in a saucepan and heat to 160 °C. Pour onto tray to cool. Add 1 nori leaf and pulverise in Thermomix. Spread powder on a Silpat tray and take in oven at 180 °C for 2–3 minutes.