Grilled mackerel fillets, mango, hazelnuts and coffee oil

Ingredients

• Serves 4
• 4 boneless mackerel fillets
• 100g lemon juice
• 100g de mango vinegar
• 4 eggs
• 60g sugar
• 80g butter
• 2g gelatine
• 1 mango
• 1 handful hazelnuts
• 2 tablespoons ofvirgin hazelnut oil
• Coffee grape seed oil

Preparation

Etape 1 : Mackerel fillets

• Cover the 4 mackerel fillets with coarse salt for 8 minutes.
• Rinse and set aside in a cool place.

Etape 2 : Mango vinegar cream

• Soak the gelatine.
• Mix the lemon juice, mango vinegar, eggs and sugar.
• Cook in a saucepan, stirring until it boils.
• Add butter and gelatine.
• Set aside in a cool place with cling film on contact.

Etape 3 : Roasted hazelnuts

• Preheat the oven to 180 °C.
• Spread the hazelnuts on a baking tray and bake for 6 to 8 minutes.
• Remove and leave to cool.

Etape 4 : Mango slices

• Thinly slice the mango.
• Brush with coffee oil.
• Form into rolls and set aside in the fridge.

Etape 5 : Grilled mackerel

• Score the mackerel with a knife on the skin side.
• Mark them in a hot pan for 1 minute on each side.
• Place in a dish and set aside at room temperature.

Etape 6 : Presentation

• Place a mackerel fillet on a plate.
• Add a few drops of mango vinegar cream.
• Place 3 mango rolls and a few roasted hazelnuts.
• Finish by adding a dash of coffee oil.

Enjoy !