Mackerel tartare in anchovy oil

Tartare de maquereaux et anchois à l’huile

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This is such a great way of updating mackerel and, when you have fresh fish straight from the sea, it is a real treat to be able to eat it raw and enjoy the clean, fresh flavours. If you want to make more of a meal from this dish, serve it with some steamed Ratte, or another firm-fleshed, waxy variety of potato, tossed in a little olive oil and dill.