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WILD MACKEREL TARTARE

HEAT LEVEL 4/10

Wild, fresh and spicy.

This mackerel tartare has a bold flavor: citrusy, creamy, and with a touch of spice — topped with crunchy cassava chips sprinkled with cumin.

THE RECIPE INCLUDES:

Piri Piri Sauce

7,75€ VAT incl. €

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· ingredients ·

For chips

    • 1 cassava
    • Sunflower oil
    • Cumin powder
    • Salt and pepper

For the tartar

    • 1 wild mackerel (fresh)
    • 1 egg
    • Extra virgin olive oil (EVOO)
    • Worcestershire Sauce / Lea & Perrins
    • Dijon mustard
    • Piri-Piri Hot Sauce
    • Juice of ½ lime
    • Juice of ½ orange
    • Chives (for mixing and garnish)

step by step

DURATION

30 Minutes

PREPARATION TIME

30 Minutes

serves

2 / 3 PAX
1

CLEAN THE MACKEREL:

  • Remove the head, skin, bones and viscera.
  • Cut the cleaned meat into small cubes.
  • Place in a clean bowl and refrigerate.
2

PREPARE THE SAUCE:

  • In a separate bowl, mix in this order:
  • 1 egg
  • 1 tablespoon of EVOO
  • 1 tablespoon Worcestershire sauce
  • Freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • A splash of Piri-Piri hot sauce
  • Juice of ½ lime
  • Juice of ½ orange
  • Beat or stir until you get a smooth, homogeneous emulsion.
3

DECORATION:

  • Thinly slice the fresh chives.
  • Use some to mix and reserve a little for decoration.
4

PRESENTATION

  • Gently toss the mackerel with the sauce, being careful not to overdo it, just so that it is well coated.
  • Add the chopped chives.
  • Serve the tartar neatly using a circular mold or a spoon.
  • Add some crispy yuca chips on top or on the side.
  • Finish by sprinkling a little more chives on top.

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SEE RECIPE

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