Mackerel tartare Homemade Style

This quick and simple mackerel tartare recipe will make an elegant addition to any drinks party. The fish is combined with lemon juice, capers, dill and parsley for a fresh, fragrant flavour, then served on rounds of toasted sourdough.

Desalting the wakame

Remember to desalt it for 1 hour before start cooking, I recommend make sure to change the water three times. Drain it and chop it finely.

fresh desalted wakame for the mackerel tartare

Prepare carrot marinade and konnyaku

Peel and slice the garlic, ginger and lemongrass. Put them in a saucepan, add the mirin and the rice vinegar, bring everything to a boil. Take off the fire and film the pan to soak. After 2 hours, switch to Chinese to pick up the marinade. Cut the carrot into small dice (brunoise) and put them in the marinade. Rinse the konnyaku well and put it with the carrot dice in the marinade.

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konnyaku for the mackerel tartare

Preparation of the spinach puree

Cook the spinach in boiling and salted water for 3 minutes. Refresh them and drain them by pressing to remove all the water. Cook the butter in a saucepan until it is nutty. Deglaze it with the cold milk. Then, mix the spinach with this butter-milk mixture. Smooth well and season with salt, pepper and sesame oil.

Spinach and Carrot Puree

Final Steps of Mackerel tartare

Cut the mackerel fillets lengthwise on each side of the bones to remove them, remove the skin from the fillets with a knife and cut the flesh into cubes.

Season mackerel tartare with carrot, konnyaku and rice vinegar, add salt, pepper and olive oil, and chopped wakame.