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

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 <

Starter
Dinner
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