Ingredients
Mackerel
400g king mackerel
1 lime
Fleur de sel
Pepper
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
Salt
Marinated kohlrabi
1 kohlrabi
Vinegar
Olive oil
Salt
Avocado cream
25g cane sugar
75ml lime juice
25ml olive oil
200g avocado
50g yoghurt
Olive oil
Salt
Xanthan
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
Method
Mackerel
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.