(for 2 people)
- Fresh mackerel fillets (2 x 150 g)
- Dashi broth (500 ml)
- Soy sauce (50 ml)
- Mirin (30 ml)
- Kombu seaweed (5 g)
- Dried shiitake mushrooms (10 g)
- Gelatine leaves (4 g)
- Full cream (100 ml)
- Sesame oil (10 ml)
- Lime (1)
- Fine salt (at discretion)
- White pepper (at discretion)
- Fresh chives (5 g)

The recipe
- Mackerel fillets: € 6.00
- Dashi broth: € 2.00
- Soy sauce: €0.50
- Mirin: €0.70
- Kombu seaweed: €0.80
- Shiitake mushrooms: € 1.00
- Gelatine leaves: €0.40
- Full cream: € 1.00
- Sesame oil: €0.20
- Lime: €0.30
- Chives: €0.20
- Approximate total: €13.10
- Cost per person: €6.55

Preparing the Umami Broth (15 min active, 1h passive)
- 1. rehydrate the shiitake mushrooms in 250 ml cold water for 30 minutes
- 2 In a saucepan, combine the dashi, soy sauce, mirin, rehydrated kombu seaweed and mushrooms.
- 3. bring to the boil, reduce the heat and simmer for 20 minutes
- 4 Strain the stock through a cheesecloth. Keep warm.

 Preparation of the stock jelly (10 min active, 1h passive)
- 1. soak the gelatine leaves in cold water for 5 minutes to soften them.
- 2 Heat 250 ml of the reserved umami stock, then remove from the heat and add the gelatine, stirring until completely dissolved.
- 3 Pour into a shallow dish and refrigerate for 1 hour until set.

Preparation of the Mackerel fillets (15 min active, 20 min passive)
- 1. Season the mackerel fillets with fine salt and white pepper.
- 2. heat the sesame oil in a non-stick frying pan over a medium heat
- 3. fry the fillets skin side down for 3 minutes, then turn over and cook for a further 2 minutes
- 4. remove from the heat and leave to rest for 10 minutes under a sheet of aluminium foil

Making the Lemon Cream Mousse (10 min active, 30 min passive)
- 1. zest the lime and squeeze out the juice
- 2. in a bowl, mix the liquid cream with the lemon juice and a pinch of salt
- 3. whip the cream with a whisk or electric mixer.
- 4. set aside in a cool place for 30 minutes
- Final assembly (5 min active)
- 1. cut the stock jelly into regular cubes
- 2. finely chop the chives
- Total time: 55 min active, 2h50 passive

1. On a plate, arrange the mackerel fillet in the centre.
- 2. sprinkle the umami bouillon jelly cubes around the fish
- 3 Using a piping bag, pipe in a few dots of lemon cream mousse.
- 4. garnish with chopped chives and a few zests of lime to finish off

Calories per portion: approx. 450 kcal
- Protein: 30 g
- Fat: 30 g
- Carbohydrates: 10 g
- Allergens: fish (mackerel), soya (soya sauce), lactose (cream)

Keep leftover umami broth in an airtight container in the refrigerator for up to 3 days.
- For future use, the stock can be frozen as ice cubes and stored for up to 3 months.
- Reuse mackerel trimmings and leftover kombu to enrich other stocks or sauces.

Team creation of technical data sheets