Culinary Arts
1 min read

Culinary Arts: Mackerel & yoghurt with anise scents recipe

Cédric Bourassin
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From stared restaurant tables to embassies, the new chef of the Berceau des SensCédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:


  • Mackerel: 1kg
  • 20 pink radishes
  • 1 "green meat" radish
  • 1 "red meat" radish
  • 200g of mizuna
  • 4 untreated lemons
  • 1kg of Granny Smith apples
  • Celery leaves
  • 1 tray of Atsina Cress
  • 4 leeks
  • 200g of plain yoghurt
  • 1L of milk
  • 50g of butter
  • 50g of anise seeds
  • 45g of vegetable jelly
  • Olive oil
  • Sugar
  • Salt
  • Ascorbic acid
  • White balsamic vinegar

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  1. Empty the mackerel, fillet and bone it, then salt it
  2. Grill it with a kitchen blowtorch and marinate with 500g of lemon juice, 100g of white balsamic vinegar, 200g of olive oil, salt, pepper
  3. Half-cook with a salamander broiler and leave in the marinade


  1. Season the yoghurt with salt, pepper and anise powder, mold in a flexipan and freeze


  1. Stir the vegetable jelly into the milk, bring to a boil and filter
  2. Dip the balls twice in the jelly


  1. Warm 200g of apple juice (obtained using a juicer) with 100g of aniseed butter (100g of butter, 1g of anise, 1g of salt) so that the butter melts, then whip with celery oil (obtained from blanched celery leaves, pressed, put in bowl Paco and covered with olive oil). 
  2. Finish by adding fresh lemon juice


  1. Prepare a marinade with 250g sugar, 200g water, 250g white balsamic vinegar. Marinate  the pink radishes cut in quarters, and the "red meat" radish cut into thin slice.
  2. Cook the leeks (kept whole) and grill them then marinate them for an hour in the mackerel marinade.


Decorate with Mizuna, chips of pink radishes, "red meat" radish slices, grated "red meat" and "green meat" radishes, yoghurt balls and the apple / celery sauce

Discover the recipe! (in French)

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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