Marinated yellowfin mackerel, cucumber, buttermilk and Hippo Tops, Culinaire Saisonnier

Source: Culinaire Saisonnier

Heiko Lacher's style in the kitchen? Pure and direct and based on fresh acids with light umami touches.

Ingredients

  • Yellowfin mackerel fillets
  • BlinQ Blossom®
  • Hippo Tops
  • radish
  • chips of sourdough bread
  • grate of horseradish
  • cucumber

For the marinade:

  • 35 cl of water
  • 30 g of salt
  • 50 g of sugar
  • 2 cl rice vinegar
  • 1 tsp mustard seeds
  • 10 g grate of horseradish
  • 30 g of Shiso Green juice
  • 1/2 bunch of dill
  • oil from Hippo Tops

For the pickled cucumber and gel:

  • 2 dl freshly squeezed cucumber juice
  • 6 cl white wine vinegar
  • 30 g of sugar
  • 5 g of salt
  • agar

For the buttermilk granite:

  • 5 cl buttermilk
  • 5 cl freshly squeezed rettich juice
  • salt
  • lemon juice

Methode

Bring all the marinade ingredients to the boil, marinate the mackerel fillets for 10 minutes and cut into slices.

Take part of the marinade, season with whole grain mustard and spoon over the fish. Cut ribbons of cucumber and marinate in the brine.

Boil 100 g of juice with 1 g of agar, turn it to gel and blender smooth. Mix all the granite ingredients, freeze in frix or paco cups and grind to grit.

Spoon this grit next to the mackerel and garnish with Hippo Tops and BlinQ Blossom®.

***

Restaurant Anima

In Wöhrden 5, Tuttlingen, Duitsland
Tel. 0049 7461 7803020
www.restaurant-anima.de

Source: Culinaire Saissonier 90 - Fall 2018

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