Pacific yellowtail mackerel with fairy queen pineapple, cucumber and caviar

Recipe recommendation from star chef Philipp Liebisch

Michelin-starred chef Philipp Liebisch is head chef at JUWEL in the Hotel “bei Schumann” in Schirgiswalde – Kirschau.

 

Philipp Liebisch

“Royal Premium from Royal Caviar is a very good product. Quality, taste, salt content, size, grain and colour, everything is just right here…”

Star chef Philipp Liebisch

 

Ingredients for 4 people:

Caviar

Yellowtail mackerel

  • 1 yellowtail mackerel
  • Olive oil
  • Sea salt

Cucumber stock

  • 100g cucumber
  • 10g cucumber vinegar
  • 2g fleur de sel
  • 15g olive oil
  • Xanthan gum

Cucumber relish

  • 15g diced shallots
  • 20g mustard seeds
  • 85g fine diced cucumber
  • 50g juiced cucumber
  • Chilli
  • Sea salt
  • Cucumber vinegar
  • Xanthan gum

 

Pineapple tapioca

  • 125g pineapple juice
  • 70g tapioca
  • Sea salt
  • Champagne vinegar
  • Chilli

Pineapple sphere

  • 400gr pineapple juiced
  • Sea salt
  • Champagne vinegar
  • Piment de Espelette
  • Gluconolactate
  • Alginate bath

Cucumber gel

  • 160g cucumber juiced
  • Cucumber vinegar
  • Sea salt
  • Chilli
  • Grilled pineapple
  • 1 fully ripe pineapple

 

Preparation

Yellowtail mackerel

Fillet the mackerel, portion, temper and flame briefly with a Bunsen burner, glaze the cut with olive oil and season with sea salt.

Cucumber stock

Mix all ingredients cold.

Cucumber relish

Peel the cucumbers, remove the seeds, cut into fine cubes and juice the other part. Reduce all the ingredients over a low heat and season to taste.

Pineapple tapioca

Combine the ingredients, simmer over a low heat for a few minutes and leave to cool, covered with foil.

Pineapple sphere

Season the juice with the spices and stir in the gluconolactate. Put the finished mixture into the alginate bath with a spoon for a few minutes.

Cucumber gel

Core and juice the cucumbers, bring to the boil with cucumber vinegar, sea salt and chilli and season to taste. Then bind with agar agar and gelatine, leave to cool and puree.

Grilled pineapple

Cut fully ripe pineapple into narrow strips and roast on a cast-iron plate over direct heat without adding fat.

Royal Premium Caviar

Once the various ingredients have been prepared, they can be arranged on a plate together with 15g of Royal Premium Caviar.