Spanish Mackerel Tartare

Spanish Mackerel Tartare

Ingredients

Mackerel Tartare

  • - 1 Spanish Mackerel, filleted, deboned and skinned
  • - 1qt water
  • - 1 kosher salt
  • - 1 lemon zest

Pistou

  • - 3 bunches of flat leaf parsley, leaves only
  • - 1 clove garlic
  • - 1 piece of salt cured anchovy filet, rinsed
  • - 1 cup of extra virgin olive oil

    Semolina Cracker

  • - 1/2 cup of Semolina flour
  • - 1/2 cup of warm water
  • 1 tbsp. olive oil plus a little more for brushing crackers
  • 1 tsp. salt
  • 1 cup of a.p.flour

    Preserved Lemon Yoghurt

  • 2pc jarred preserved lemon plus a little of the jarring liquid
  • 1c Greek yoghurt
  • 1ts sugar

Preparation

    Mackeral Tartare

  1. Combine water and salt.
  2. Bring to a boil until salt is completely dissolved.
  3. Chill brine down in firdge overnight.
  4. Once cole, add fish filets and brine for 20 minutes.
  5. Remove filets and place in fridge on a rack until fish is completely dry, about 30 minutes - 1 hours.
  6. Once dry, chop fish into a smallish dice, add lemon zest, 2 tb pistou, season to taste. This can be made up to two hours in advance

    7. Pistou

  7. Combine ingredients into food processor and pulse into a course pulp

    8. Semolina Crackers

  8. Combine dry ingredients
  9. Pour in water and oil and mix until dough comes together
  10. Turn dough out onto a floured surface and knead until smooth
  11. Wrap in plastic and chill in over for at least one hour
  12. Roll out until about an 1/8" thick or until the second to last setting on a pasta roller
  13. Cut crackers to desired shape
  14. Brush with olive oil
  15. Sprinkle with sea salt
  16. Bake at 375f for about 10 minutes

    17. Preserved Lemon Yoghurt

  17. Place lemons in blender with enough of the liquid to make a smooth puree
  18. Fold lemon puree into yoghurt add sugar mix, adjust seasoning with salt and sugar to taste

To serve

Add olive oil, fried capers, trout roe.

Back to Recipes

Search Tags