Culinary Arts
1 min read

Culinary Arts: Mackerel & yogurt with anise recipe

Cédric Bourassin
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From stared restaurant tables to embassies, the 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:


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

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  1. Fillet, bone and salt the mackerel.
  2. Grill it with a kitchen blowtorch and marinade in 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 by using a juicer) with 100g of aniseed butter (100g butter, 1g anise, 1g salt) so that the butter melts, then whip with celery oil (obtained from blanched celery leaves, pressed, put in a Paco bowl 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. Marinade the pink radishes cut in quarters and the "red meat" radish cut into thin slices.
  2. Cook the leeks (kept whole) and grill them, then marinade 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, the 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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