Mackerel and Grand Cru Vivalto Lungo

Mackerel and Grand Cru Vivalto Lungo

Mackerel and Grand Cru Vivalto Lungo

30 + Medium

Here is what you need

How to make !

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

Vivalto Lungo 4

Vivalto lungo Decaffeinato 4

Vivalto Lungo 4

Vivalto lungo Decaffeinato 4

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How to make !

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

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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