- Sea lettuce puree
- 500g sea lettuce
- 1 bunch mint
- 1 bunch parsley
- 1 bunch basil
- Mouli discs
- 1 mouli
- 100ml classic vinaigrette
- Mackerel tar-tar
- 6 fillets mackerel skinned pin boned and diced
- 25g shallots finely diced
- Zest 2 lemons
- 45g crème fraiche
- Dill sprig finely chopped
- 10g capers finely chopped
- Juice 1 lemon
- Herbs Garnish
- Fresh dill
- Garnish
- Fried baby croutons
- Diced cucumber
- Thai shallot rings
- Pickled mackerel
- Pickling liquor recipe
- 125ml muscatel vinegar
- 100ml vinegar
- 100g castor sugar
- 1 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tsp mustard seeds
Mackerel tartare
Ingredients
Method
Sea lettuce puree
Wash sea lettuce 3 times and drain well squeezing all excess water out. Place in paco jet and freeze.
Blitz in paco once frozen then freeze repeat this 3 times.
Blanch the herbs in boiling unsalted water and blitz till smooth, add the puree to the finished sea lettuce puree
Mouli discs
Slice the kohlrabi so it is almost see through and is very thin, then cut into discs and marinade in the vinaigrette in sous vide bags
Mackerel tar-tar
Mix all the ingredients thoroughly and chill
Pickled mackerel
For the pickled mackerel, prep the mackerel, pin bone, cut down the centre then cut in half.
Pickling liquor
Dissolve all sugar in vinegar and infuse
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