Sesame mackerel with creamed spinach and coffee ice cream

A unique recipe that combines the lightness of fish with the coolness of ice cream in a flavor combination of surprising freshness and delight: Sesame mackerel with creamed spinach and coffee ice cream, is the creation of chef Marco Mezzaroma and master ice cream maker Geppy Sferra of Gelato d’Essai, Rome’s first ice cream restaurant.

Ingredients for 2 people

Fresh mackerel: 300 g
White sesame seeds: 60 g
Fresh spinach: 100 g
Boiled potatoes: 100 g
Vegetable broth: 100 g
Olive oil: 20 g
Garlic clove: 1/2
Sesame seed oil: 20 g
Salt: to taste
Pepper: to taste

For the creamed spinach

Saute the spinach with oil and garlic, season with salt and pepper and add a pinch of nutmeg. Blend the spinach together with a boiled potato, broth and two tablespoons EVO. Adjust for salt and set aside while the rest of the recipe is completed.

For the mackerel

Coat the mackerel fillets in sesame seeds (meat side only) and cook them over high heat with the hot sesame seed oil.

For 1 kg of ice cream

Fresh whole milk: 470 g
Egg yolks: 3
Sugar: 150 g
Dextrose: 40 g
Powdered low-fat milk: 40 g
Soluble coffee: 10 g
Coffee made with a mocha: 100 g


Beat the egg yolks well with 60g of sugar and mix the rest of the sugar together with the other powdered ingredients.

In a small saucepan, heat the milk with the cream. When it starts to warm, pour in the powder mix slowly sprinkling it in, blending well with a whisk. Continue heating over moderate heat, still turning with the whisk, until the temperature is about 75°C. At this point, remove from the heat and pour some of the hot milk into the bowl containing the whipped yolks, allowing it to melt well. Pour back into the saucepan and, while continuing to stir, bring to 85°C.

Turn off the heat and add the previously made mocha coffee. Pour the mixture into a tall container and let it cool quickly, stirring occasionally. Then refrigerate for at least four hours.

After the necessary time has elapsed, blend well with an immersion blender, pour the mixture into the ice cream maker and proceed with the whisking.


To serve the recipe: on a plate place the spinach sauce in a thin layer and put the mackerel fillets on top, alternating with a scoop of coffee ice cream. Finish the dish with flakes of salt and a few fresh spinach leaves.


For the recipe the dextrose can be substituted with an additional 40g of sugar. If you do not have an ice cream maker, pour the mixture into ice molds and place them in the freezer. Once frozen, take out the cubes and blend them with a high-powered blender or Bimby (Turbo button).

Sesame mackerel with creamed spinach and coffee ice cream

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