- Spinach200 Gram(s)
- Milk150 Gram(s)
- Butter30 Gram(s)
- Sesame oilAs needed
- Mirin50 Gram(s)
- Ginger5 Gram(s)
- Lemongrass1 Piece(s)a stick of lemongrass
- Garlic1 Piece(s)cloves
- Konnyaku50 Gram(s)
- Mackarel10 Slice(s)
- Salt Wakame50 Gram(s)
- Olive OilPinch
- Carrot1 Piece(s)
- Rice vinegar50 Gram(s)
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.
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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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.
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.
Mackerel is a cheap fish but also sustainable because not threatened with extension and locally caught. And the pompom? It is excellent for health because very rich in omega 3 ...
He is often shunned wrongly. We lend it a strong taste but when it is well prepared, it is a delicate fish and really delicious. I married him to a lawyer to soften him and bring "good fat" and new onions, it is finally the season and one finds on the stalls of the markets.