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Thierry Voisin shares his recipe for Marinated Mackerel with Wasabi sorbet with "Taste"

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Thierry Voisin shares his recipe for Marinated Mackerel with Wasabi sorbet with "Taste"
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Thierry Voisin, 1-star Michelin chef's recipe for Marinated mackerel with wasabi sorbet.

Ingredients:

1 mackerel

vinegar

For the Vegetable jelly:

baby carrots

yellow leeks

spring onions

200 g vegetable stock

7.5 cl kelp juice (Kombu juice)

10 cl shellfish juice

pepper

coriander

6 cl of champagne

2 gelatine sheets

Orange zest

For the Wakamé jam:

250 g of kombu

250 g of wakamé

100 g of wakamé puree

10 cl white vinegar

100 g sugar

For the Wasabi sorbet:

21 g wasabi

24 g wasabi leaves

90 g of inverted or normal sugar

150 g cream

30 cl milk

Grape seed oil

Step by step :

  • Fillet the mackerel , and marinate it in salt for three hours. Rinse for 90 minutes. Marinate for 10 minutes in rice vinegar.
  • Dice the vegetables and cook in the stock, Add the gelatine.
  • Cook the kelp jam.
  • For the wasabi sorbet, heat the milk and cream, add the inverted sugar, oil and wasabi leaves.
  • Add the grated wasabi. Allow to cool, and then freeze before serving.