Tartare of South Coast Mackerel

Name: Tartare of South Coast Mackerel
Yield: Serves 4
Ingredients: 35 g cornflour; Juice and zest of half a lime; 100 g white bread soaked in milk; 1 tsp light soy sauce; White pepper; 50 g T55 flour; 2 large mackerel, cleaned filleted, pinboned and skinned; 1 lime; 2 tbsp rice wine vinegar; 150-200 ml extra virgin olive oil; 2 tbsp extra virgin olive oil; English Exmoor caviar, 5 g per portion; Juice ¼ lemon; 1 smoked cods roe; Pickled cucumber; 50 g white sugar; 1 fresh smoked eel; 2 tbsp iced water; Baby pak choy sprouts; Radish on mandolin, set in iced water; 1 egg yolk; Pinch fleur de sel; 1 black radish, scrubbed and finely sliced; 50 g water; 50 g white wine vinegar; 2 tbsp finely chopped chives

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Tartare

2 large mackerel, cleaned filleted, pinboned and skinned
1 lime
2 tbsp <

Dinner
Starter
Pescatarian

Method

Tartare

Once the mackerel has been skinned lay on a clingfilm lined tray and set in the blast freezer for a few minutes to set, with a sharp knife dice the mackerel into 5mm equal pieces.
When ready to serve dress