H&S Chef Of The Month: Meet Chef Mohsine Korich From Morocco
H&S Chef Of The Month
Chef Mohsine Korich
Interview With H&S Magazine
Who Is Mohsine Korich?
I have been a chef for almost 4 decades and started my career as a hobby that I have loved my entire life
Type Of Cuisine?
Mostly Classic French with a Moroccan Twist, as well as Molecular Gastronomy. I don’t believe in one kitchen so I prefer bringing different flavors together in order to create something unique.
What Inspired You To Become A Chef?
I did 2 years of Medical Studies before I became a chef. It was just the joy I saw people having when they tried my food. I am a very creative person so becoming a chef constantly challenges my creativity.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
I would say keeping up with the changing gastronomic trends – but I think that is a good thing since it encourages me to think out of the box and bring out culinary experiences my clients have never experienced before.
What’s Your Biggest Achievement In The Culinary Industry?
This would be winning my First Michelin Star!
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?
I think that cooking is a very beautiful form of art and all the above are very important otherwise the food you make doesn’t stand out.
• 180g mackerel
• 1 medium-sized ripe avocado
• 20ml double cream
• 10g salt
• 5g sea salt
• 50g imported lemons
• 2g black pepper
• 1 bunch washed coriander
• 50ml vegetable cooking oil
• 10ml olive oil
• 10g butter
• 5g finely chopped dill
Set your oven to 165 degrees Celsius then proceed with the recipe.
Avocado Mousseline Preparation
Peel and de-seed the avocado then place in a blender with one tablespoon of lemon juice, a pinch of salt, and black pepper. Add in 5ml of cream & blend till smooth. Add the finely chopped dill and blitz one more time. Remove and set aside.
Lemon Coriander Oil Preparation
Roughly chop the coriander and add it to the blender. Add a pinch of salt and a squeeze of lemon juice then add the 50ml of oil and blend. Put in a bowl and cover tightly with cling film. Let it sit in the fridge until serving.
Score the skin with a very sharp knife – 3 to 4 incisions. Get a nonstick pan on the heat and let it almost smoke. Add a dash of olive oil and butter to the pan then place your mackerel skin side down and hold it down with a spatula and sear for 3 minutes on the skin then flip it. Place in the oven for 2 minutes. Serve hot with mousseline & lemon coriander oil!