Photography recipe
Fotografía Chef Signature Chef

COOKING INSTRUCTIONS

 

The mackerel

Fillet the mackerel. Roll the fillets in the salt and sugar mix on a tray. Immerse the mackerel in the coffee and leave to marinade for 1 hour. Clean and dry the fillets. Cut them into pieces; flambé using a blowtorch.

Vivalto lungo powder
Cut the sunroot into sheets, then dip into the vivalto lungo. Dry in the...

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COOKING INSTRUCTIONS

 

The mackerel

Fillet the mackerel. Roll the fillets in the salt and sugar mix on a tray. Immerse the mackerel in the coffee and leave to marinade for 1 hour. Clean and dry the fillets. Cut them into pieces; flambé using a blowtorch.

Vivalto lungo powder
Cut the sunroot into sheets, then dip into the vivalto lungo. Dry in the oven at 100º before placing them in the dryer.
 
Do the same with the shallots
Grind the two ingredients and sieve. Set aside.
 
Aubergine purée
Flash fry the aubergines (blowtorch if necessary) for 5 minutes on each side. Grind with the skin, ginger, butter and cuttlefish ink. Pass the mixture through a conical strainer.
 
Dressing
Fill a tin with coffee beans and some mugwort leaves. Then, place the tail on top. Put pieces of mackerel on the tail. Add a sprig of the condiment and a piece of yellow spring onion. Add some sunroot and a line of coffee oil. Burn the coffee beans a little with the mugwort to create a little smoke to imbue the fish with flavour.

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Ingredients 4 persons
  • For the vivalto powder
  • 750 g sunroot
  • 250 g dry shallots
  • 110 ml Vivalto Lungo
  • Aubergine condiment
  • 1 aubergine
  • 3 g ginger
  • 20 g brown butter
  • 1 g cuttlefish ink
  • Salt
  • For the finish
  • coffee oil
  • spring onions
  • coffee beans
  • dry
  • fried tail
Recipes. The Cook & Chef Institute