- 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
Mackerel, Yoghurt, Apple, Yuzu-kosho
Mackerel, Yoghurt, Apple, Yuzu-kosho
Mackerel, Yoghurt, Apple, Yuzu-kosho
Ingredients
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
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