Mackerel and Grand Cru Vivalto Lungo

Mackerel and Grand Cru Vivalto Lungo

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Icon - Time 30 + Icon - Level Medium

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Ingredients

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Materials


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  • Mackerel4 fillets of mackerel (60 g each)5 g of coarse salt3 g of sugar110 ml of de Vivalto Lungo Roll the mackerel fillets on a baking sheet sprinkled with salt and sugar
  • Dip mackerel in the Vivalto Lungo and marinate for 1 hour
  • Then wash and dry the fillets
  • Potato purée250 g of potato purée65 g of milk37 g of cream17 g of butter Steam potatoes, dry them in the oven, remove the pulp and sift through a sieve
  • In the smoker compartment, mix potatoes and other ingredients then sieve
  • Place the preparation in a siphon, 2 cartridges, and keep warm
  • Eggplant purée1 eggplant3 g of ginger20 g of brown butter sauce1 g of squid inksalt Burn the eggplant over direct flame 5 min on each side
  • Mix it (skin included), with ginger, butter and ink
  • Sieve
  • Vivalto Lungo powder For 100 g of Jerusalem artichokes and shallots750 g of Jerusalem artichokes250 g of dried shallots110 ml of Vivalto Lungo Thinly slice Jerusalem artichoke
  • Soak in coffee
  • Dry in oven at 100° C, then place in the dehydrator
  • Do the same with shallots
  • Mix both and sift the powder
  • Serving presentationNasturtiumsOlive oil1 caramelized onion Display eggplant purée in 3 spots with a piece of mackerel on each side
  • Add 3 dollops of potato purée
  • Sprinkle Jerusalem artichoke powder on potatoes
  • Serve with nasturtiums, olive oil

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Vivalto Lungo 4 Chart - Intensity
Vivalto lungo Decaffeinato 4 Chart - Intensity
Vivalto Lungo 4 Chart - Intensity
Vivalto lungo Decaffeinato 4 Chart - Intensity

Mackerel and Grand Cru Vivalto Lungo

  • Icon - Time 30 +
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients


Inspirations

Icon - Inspiration - Chef

Let's make it!

  • Mackerel4 fillets of mackerel (60 g each)5 g of coarse salt3 g of sugar110 ml of de Vivalto Lungo Roll the mackerel fillets on a baking sheet sprinkled with salt and sugar
  • Dip mackerel in the Vivalto Lungo and marinate for 1 hour
  • Then wash and dry the fillets
  • Potato purée250 g of potato purée65 g of milk37 g of cream17 g of butter Steam potatoes, dry them in the oven, remove the pulp and sift through a sieve
  • In the smoker compartment, mix potatoes and other ingredients then sieve
  • Place the preparation in a siphon, 2 cartridges, and keep warm
  • Eggplant purée1 eggplant3 g of ginger20 g of brown butter sauce1 g of squid inksalt Burn the eggplant over direct flame 5 min on each side
  • Mix it (skin included), with ginger, butter and ink
  • Sieve
  • Vivalto Lungo powder For 100 g of Jerusalem artichokes and shallots750 g of Jerusalem artichokes250 g of dried shallots110 ml of Vivalto Lungo Thinly slice Jerusalem artichoke
  • Soak in coffee
  • Dry in oven at 100° C, then place in the dehydrator
  • Do the same with shallots
  • Mix both and sift the powder
  • Serving presentationNasturtiumsOlive oil1 caramelized onion Display eggplant purée in 3 spots with a piece of mackerel on each side
  • Add 3 dollops of potato purée
  • Sprinkle Jerusalem artichoke powder on potatoes
  • Serve with nasturtiums, olive oil

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