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

• Recipe
  MACKEREL FILLET with BULGOGI, SALAD and SPRING ONIONS
  Bulgogi comes from Korean cuisine and figuratively means "fire meat." The meat is thinly sliced, marinated with soy sauce, sesame, pear, and garlic, then grilled.
  At Yoso restaurant, we interpret the flavors in our own way.

• Dish Pairing
  HERMES DIACTOROS II (white)

•  Recipe Ingredients and Method:

40 ml Mirin (sweet Japanese rice wine)
2 g salt
Mix Mirin with sugar and salt, pour over mackerel fillets and let stand for 20 min, then rinse and pat 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 cut into rings
30 ml toasted sesame oil
40 ml pear juice
Marinate the fillets for 30 min., remove from marinade, place on a baking sheet and flame on all sides.
- Bulgogi Sauce
Lightly thicken 100 ml of the marinade with tapioca starch.
- Spring Onion Fond
50 ml Mizkan (rice vinegar)
50 ml apple juice
50 g sugar
10 spring onions
Mix liquids with sugar, bring to a boil with peeled spring onions, simmer for 5 min, let cool and vacuum seal.
Cut spring onions in half and flame the skins.
- Marinated Red Onions
60 g apple cider vinegar
60 g sugar
Dissolve sugar in vinegar. Cut a red onion into thin slices and cover with the marinade, let stand for 1 day in the refrigerator, the red onions will take on a beautiful pink color.
- Sliced Button Mushrooms (champignon)
40 g light rice vinegar
40 g sugar
80 ml water
10 ml lime juice
chili pepper
Mix liquids with sugar. Cut 4 button mushrooms into 1 mm slices and vacuum seal with the marinade.
- Sweet Potato Puree
Bake sweet potatoes in the oven at 180 °C for about 1 ½ hours until soft. Remove skin, blend potatoes and season with salt, lime juice, and chili pepper. Strain through a sieve.
- Marinade for Purple Sweet Potatoes
100 ml passion fruit juice
100 ml apple juice
50 g sugar
100 g sushi vinegar
10 ml soy sauce
1 chili pepper (deseed and mince)
1/2 stalk lemongrass, finely chopped
Peel purple sweet potatoes and cut into 8 mm slices, cook slices for 4 min in the fond and let cool in the liquid. Using a 2 cm diameter round cutter, cut out discs to be browned on both sides.
Cut romaine lettuce hearts in half and brown them on the cut side.
Drizzle 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. Drain on paper towels and then dry in a dehydrator. Store in an airtight container.
- Mandarin Jelly
50 ml mandarin juice
3 g vegetarian gelatin
Cook the juice with the gelatin, pour the mixture into a rectangular mold, let cool and then cut into 6x6 mm cubes.

• Chef SARAH HENKE

                 

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

• Where
  Schafbachstraße 14, 56626 Andernach, GERMANY

Photo Credit dish @Christian Verlag and Jan C. Brettschneider

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