Mackerel, Yoghurt, Apple, Yuzu-kosho

Seafood Scotland

Seafood Scotland

Standard Supplier 4th October 2018

Mackerel, Yoghurt, Apple, Yuzu-kosho

Mackerel, Yoghurt, Apple, Yuzu-kosho

Ingredients

  • Tartare
  • 1 Large as possible Mackerel
  • 1 Tbl Olive Oil
  • ½ Tbl Lemon juice
  • 1 tsp chopped dill
  • Yoghurt
  • 100g Skyr Yoghurt
  • 1 zest of lemon
  • salt and pepper to taste
  • Whipped Apple
  • 200g apple juice (juiced from granny smith apple)
  • 2g Xanthan gum
  • 2g Versawhip or Hyfoamer (MSK)
  • Yuzu Kosho
  • 5 egg yolks
  • 3 Tbl xeres vinegar
  • 80ml pomace oil
  • ½ tsp Yuzu-Kosho
  • salt to taste

Method

Tartare
Remove skin and dice the mackerel small
Mix everything else together
Yoghurt
Mix all together and reserve in fridge
Whipped Apple
Place all ingredients in kitchen-aid, and whisk on full speed until the juice whips up like a meringue
Yuzu Kosho
Place the yolks in a vac bag and vac on full. Place in water bath at 70c for 30 mins, cool in ice bath for at least 1 hr
Add yolks to blender and turn on med speed, add vinegar and yuzu kosho, then slowly add the oil to emulsify like a mayonnaise