For the Mackerel from Umami: The Fifth Taste by Heston Blumenthal
Place the coriander seeds in a food processor and blend to a fine powder. Mix with the sugar, salt, lemon zest and lime zest, sprinkle a layer into a shallow container, then place the mackerel fill...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Food processor
- Fine-mesh sieve
- Airtight container
- Plastic wrap
- Refrigerator
- Paper towel
Ingredients
- 2 samphire pieces, trimmed
- 1 oyster leaf, halved
- 1 slice mackerel
- 2 sea jelly beans
- 2 monk’s beard leaves
- 2 ice lettuce leaves
- 400 g (14 oz.) salt
- 25 g (⅔ oz.) coriander seeds
- 80 g (2½ oz.) lemon zest
- 20 g (⅔ oz.) lime zest
- 400 g (14 oz.) white caster sugar
- reserved ponzu
- 10 g (⅓ oz.) reserved sand
- mackerel filets
- transglutaminase
- 1 slice yellowtail
- 2 g red tosaka seaweed
- 2 g hijiki seaweed
- 2 g codium seaweed
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