1. Wash mackerel fillets and drain. Place them on the tray. Sprinkle kosher salt on both sides. Coat well and let it rest for 10 minutes.
2.meanwhile making the sauce
In a bowl, add all the sauce ingredients and mix well. Set aside.
3. Dry the fish with a kitchen towel. Cut in half and slice an "X" on the skin side.
4. In a frying-pan, heat 1/2 tbsp vegetable oil over medium-high heat and wipe off any excess oil with a kitchen towel.
5. Place mackerels (skin side down) onto the frying-pan. Cook about 5 minutes over medium-low heat. Then, flip them and cook for another 3 minutes. Pour the sauce in one go. Flip once to coat the fish with the sauce.
- I used 3 apples here, about 550g - cut into big pieces
- 2.5~3 tbsp brown sugar
- 1 loaf of shokupan white bread (~70g) - cut into small cubes
- 1/2~1 tsp cinnamon powder
- 1 tbsp almond powder
*1.*_Make the tart crust_
Add plain flour, sugar, almond powder and salt into your food processor. Pulse several times to mix, then add butter and pulse until the mixture comes together. Add egg yolk and pulse again for a few seconds. Do not overmix after adding the egg yolk.
2. Transfer into a bowl and finish mixing with a spatula. Pull a sheet of saran wrap on your working surface. Transfer the dough and cover it from all sides with the wrap. Chill in the fridge until firm.
3. Take the dough out from the fridge and cut it in 2 halves. Take one of them and put the other back in the fridge for now. Place the dough on a saran wrap and cover it with a second one. Using a rolling pin, roll it out to a 3 to 4mm thickness.
4. Cut it out with a 18cm diameter ring, remove any excess dough around. Remove the ring and cover with a saran wrap. Put both aside in the fridge : circle and excess.
5. Butter the ring and set aside. Take out the second dough half from the fridge and cover it with saran wrap. Roll it out to 3 to 4mm thickness, then cut it with the same 18cm diameter ring. Remove the excess dough. Let the circle set in the fridge as is.
6. Put together all the excess dough and roll it out into a rectangle. We will use it to cover the sides of the mold. Before you cut it, first put it in the fridge until lightly firm : if it's too hard it will break easily. Cut a band that fits the ring's height. Repeat until you cover all sides. When it becomes too soft, put it back in the fridge/freezer for a couple of minutes.
7. Smoothen the junction with a finger wrapped in film, and then chill until firm.
8.Meanwhile let's make the filling :
In a frying-pan, add apple and brown sugar (no oil). Cook for 2 to 3 minutes over medium heat. I prefer not cooking them too much :)
9. Transfer the filling into a bowl and let it cool to room temperature. Once cooled, add almond powder, cinnamon powder, white bread (30g) and mix well. Set aside.
10. Now take the dough base (from #5) out of the fridge and cut off any excess over the ring top. Prick holes with a fork. Place the rest of the bread (40g) on the bottom of the pie. Add the apple filling over the bread.
11. Cover with the other dough circle from #4. Bake 50 minutes at 180℃.
12. Remove from the oven and let it cool down on the baking tray, until it cooled.
13. Once it has cooled, transfer on a wire rack. Remove the ring.
14 Ready to serve! I love adding a scoop of ice cream or simply whipped cream on each slice :-)
1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, tapioca flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)
If you want to make them thinner, you can stretch the sheet with a rolling pin before cutting each circle.
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6.Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)