Mackerel and Grand Cru Vivalto Lungo
Mackerel and Grand Cru Vivalto Lungo
30 +
Medium
Here is what you need
Ingredients
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Materials
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
Mackerel and Grand Cru Vivalto Lungo
- 30 +
- Medium
Materials
Recommended Nespresso coffees
Ingredients
Inspirations
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