Café Touba-style Mackerel and Qishir Dashi

Icon - Inspiration - Chef
Icon - Time 30 min. Icon - Level Medium

Here is what you need

Ingredients

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  • Mackerel 2 Pieces
  • Agar-agar 2 g
  • Gelatin Sheets 2 Pieces
  • Guinea Pepper 4 g
  • Kombu Algae 1 Piece
  • Katsuobushi 6 g
  • Soy sauce 15 g
  • Sunflower oil 50 g
  • Cascara 10 g
  • Berbere Spices 5 g
  • Pollen 10 g
  • Salt 5 g
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino 1 Fish bone tweezer
  • Icon - Material - Aeroccino Individual molds
  • Icon - Material - Aeroccino A sieve

Materials

  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino 1 Fish bone tweezer
  • Icon - Material - Aeroccino Individual molds
  • Icon - Material - Aeroccino A sieve

How to make !

  • Step
    01

    Café Touba-style Mackerel

    - Lift the mackerel fillets. Remove the bones. Marinate with a little salt and guinea pepper. Sear the skin side in a hot pan for about ten seconds. - Prepare the Café Touba jelly: prepare 1 Master Origins Ethiopia capsule (150ml). Brew the coffee with the Selim berry and add the soy sauce and 50ml of water. Bring toa boil with the agar-agar, then add the gelatin sheets off the heat. Allow to cool. - Cut the mackerel, mould into a frame and pour the Café Touba jelly over it. Set aside in a cool place until the jelly sets. - Infuse the water with the Kombu and then add the Katsuobushi as soon as the water simmers. Remove from the heat, add the Cascara and leave to infuse for 15 minutes, covered. Strain. - Make an oil with the Berbere spices - Roast the pollen at 200°C in the oven in grill mode. - To assemble: Place the rectangle of mackerel in jelly in the center with a little Berbere oil, then pour in the hot dashi cascara to melt it

Step01

Café Touba-style Mackerel

- Lift the mackerel fillets. Remove the bones. Marinate with a little salt and guinea pepper. Sear the skin side in a hot pan for about ten seconds. - Prepare the Café Touba jelly: prepare 1 Master Origins Ethiopia capsule (150ml). Brew the coffee with the Selim berry and add the soy sauce and 50ml of water. Bring toa boil with the agar-agar, then add the gelatin sheets off the heat. Allow to cool. - Cut the mackerel, mould into a frame and pour the Café Touba jelly over it. Set aside in a cool place until the jelly sets. - Infuse the water with the Kombu and then add the Katsuobushi as soon as the water simmers. Remove from the heat, add the Cascara and leave to infuse for 15 minutes, covered. Strain. - Make an oil with the Berbere spices - Roast the pollen at 200°C in the oven in grill mode. - To assemble: Place the rectangle of mackerel in jelly in the center with a little Berbere oil, then pour in the hot dashi cascara to melt it

Icon - Ingredients
  • Mackerel 2 Pieces
  • Agar-agar 2 g
  • Gelatin Sheets 2 Pieces
  • Guinea Pepper 4 g
  • Kombu Algae 1 Piece
  • Katsuobushi 6 g
  • Soy sauce 15 g
  • Sunflower oil 50 g
  • Cascara 10 g
  • Berbere Spices 5 g
  • Pollen 10 g
  • Salt 5 g

Recommended Nespresso coffees

Café Touba-style Mackerel and Qishir Dashi

  • Icon - Time 30 min.
  • Icon - Level Medium

Materials

  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino 1 Fish bone tweezer
  • Icon - Material - Aeroccino Individual molds
  • Icon - Material - Aeroccino A sieve

Recommended Nespresso coffees

Ingredients

  • Mackerel 2 Pieces
  • Agar-agar 2 g
  • Gelatin Sheets 2 Pieces
  • Guinea Pepper 4 g
  • Kombu Algae 1 Piece
  • Katsuobushi 6 g
  • Soy sauce 15 g
  • Sunflower oil 50 g
  • Cascara 10 g
  • Berbere Spices 5 g
  • Pollen 10 g
  • Salt 5 g

Inspirations

Icon - Inspiration - Chef

How to make !

  • Step 01 Café Touba-style Mackerel

    - Lift the mackerel fillets. Remove the bones. Marinate with a little salt and guinea pepper. Sear the skin side in a hot pan for about ten seconds. - Prepare the Café Touba jelly: prepare 1 Master Origins Ethiopia capsule (150ml). Brew the coffee with the Selim berry and add the soy sauce and 50ml of water. Bring toa boil with the agar-agar, then add the gelatin sheets off the heat. Allow to cool. - Cut the mackerel, mould into a frame and pour the Café Touba jelly over it. Set aside in a cool place until the jelly sets. - Infuse the water with the Kombu and then add the Katsuobushi as soon as the water simmers. Remove from the heat, add the Cascara and leave to infuse for 15 minutes, covered. Strain. - Make an oil with the Berbere spices - Roast the pollen at 200°C in the oven in grill mode. - To assemble: Place the rectangle of mackerel in jelly in the center with a little Berbere oil, then pour in the hot dashi cascara to melt it

Mory Sacko

Born in France and of Senegalese & Malian origin, Mory Sacko is one of the new faces of French gastronomy. He recently opened his first restaurant in Paris, MoSuke, inspired by French cuisine with African and Japanese influences. His restaurant was newly awarded a Michelin star, and he has claimed this year’s Young Chef Award for his innovative and accomplished culinary style.

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