- Lift the mackerel fillets. Remove the bones. Marinate with a little salt and guinea pepper. Sear the skin side in a hot pan for about ten seconds. - Prepare the Café Touba jelly: prepare 1 Master Origins Ethiopia capsule (150ml). Brew the coffee with the Selim berry and add the soy sauce and 50ml of water. Bring toa boil with the agar-agar, then add the gelatin sheets off the heat. Allow to cool. - Cut the mackerel, mould into a frame and pour the Café Touba jelly over it. Set aside in a cool place until the jelly sets. - Infuse the water with the Kombu and then add the Katsuobushi as soon as the water simmers. Remove from the heat, add the Cascara and leave to infuse for 15 minutes, covered. Strain. - Make an oil with the Berbere spices - Roast the pollen at 200°C in the oven in grill mode. - To assemble: Place the rectangle of mackerel in jelly in the center with a little Berbere oil, then pour in the hot dashi cascara to melt it
Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more
The abuse of alcohol is dangerous for your health. Consume with moderation.
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