Mackerel Fillets with Bulgogi, Salad and Spring Onions - Chef Sarah HENKE (☆ Michelin) - ANDERNACH (Germany )

• Recipe
  FILLET OF MACKEREL WITH BULGOGI, SALAD AND ONIONS
  Bulgogi comes from Korean cuisine and figuratively means 'Meat on Fire'. The meat is thinly sliced, marinated in soy sauce, sesame, pear and garlic and then grilled.
  At Yoso restaurant we translate the flavours our way.

• Food pairing
  HERMES DIACTOROS II (white)

•  Ingredients and Procedure for the Recipe :

40 ml Mirin (sweet Japanese rice wine)
2 g salt
Mix the Mirin with the sugar and salt, pour over the mackerel fillets and leave for 20 minutes, then rinse and dry carefully.
- Bulgogi marinade
180 ml soy sauce
20 g garlic
10 g crushed black pepper
10 g toasted white sesame seeds
10 g spring onion rings
30 ml toasted sesame oil
40 ml pear juice
Marinate the fillets for 30 minutes, remove them from the marinade, place them on a baking tray and flame them on all sides, Remove them from the marinade, place them on a baking tray and flame them on all sides.
- Bulgogi Sauce
Lightly bind 100 ml of the marinade with tapioca starch.
- Spring onion soup
50 ml Mizkan (rice vinegar)
50 ml apple juice
50 g sugar
10 spring onions
Mix the liquids with the sugar, bring to the boil with the peeled spring onions, simmer for 5 minutes, leave to cool and vacuum-pack.
Cut the spring onions in half and flambé the skins.
- Marinated red onions
60 g apple vinegar
60 g sugar
Dissolve the sugar in the vinegar. Cut a red onion into thin slices and cover them with the marinade, leave for 1 day in the refrigerator, the red onions will take on a nice pink colour.
- Slices of prataioli (mushrooms)
40 g clear rice vinegar
40 g sugar
80 ml water
10 ml lime juice
chilli
Mix the liquids with the sugar. Cut the 4 prataioli into 1 mm slices and place them in a vacuum with the marinade.
- Sweet potato puree
Bake the sweet potatoes in the oven at 180 °C for about 1 ½ hours until they are soft. Remove the skin, blend the potatoes and season with salt, lime juice and chilli. Pass through a sieve.
- Purple sweet potato marinade
100 ml passion fruit juice
100 ml apple juice
50 g sugar
100 g sushi vinegar
10 ml soy sauce
1 chilli (remove seeds and chop)
1/2 lemongrass stalk, finely chopped
Peel the purple sweet potatoes and cut them into 8 mm slices, cook the slices for 4 min in the bottom and let them cool in the liquid. Use a round mould with a diameter of 2 cm to cut out slices, which you brown on both sides.
Cut the romaine lettuce hearts in half and fry them on the cut side
Wet with a little of the Bulgogi marinade.
- Onion crunch
Cut white onions into 2 mm slices, dust with tempura flour and fry at 160 °C. Let them drain on paper. Leave to drain on kitchen paper and then dry in the drier. Keep in an airtight container.
- Mandarin jelly
50 ml mandarin juice
3 g vegetarian jelly
Cook the juice with the jelly, pour the mixture into a rectangular mould, leave to cool and then cut into 6x6 mm cubes.

• Chef SARAH HENKE

                 

• Restaurant
  YOSO (☆ Michelin) https://yoso-restaurant.de/

• Where
  Schafbachstraße 14, 56626 Andernach, GERMANY

Flat photo credit @Christian Verlag and Jan C. Brettschneider

CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013