Grilled mackerel fillets, mango, hazelnuts and coffee oil
François Demassard, BIB Gourmand au guide michelin 2022

Grilled mackerel fillets, mango, hazelnuts and coffee oil



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 !