Spanish Mackerel Tartare
Ingredients
Mackerel Tartare
- 1 Spanish Mackerel, filleted, deboned and skinned
- 1qt water
- 1 kosher salt
- 1 lemon zest
Pistou
- 3 bunches of flat leaf parsley, leaves only
- 1 clove garlic
- 1 piece of salt cured anchovy filet, rinsed
- 1 cup of extra virgin olive oil
Semolina Cracker
- - 1/2 cup of Semolina flour
- - 1/2 cup of warm water
- 1 tbsp. olive oil plus a little more for brushing crackers
- 1 tsp. salt
- 1 cup of a.p.flour
Preserved Lemon Yoghurt
- 2pc jarred preserved lemon plus a little of the jarring liquid
- 1c Greek yoghurt
- 1ts sugar
Preparation
Mackeral Tartare
- Combine water and salt.
- Bring to a boil until salt is completely dissolved.
- Chill brine down in firdge overnight.
- Once cole, add fish filets and brine for 20 minutes.
- Remove filets and place in fridge on a rack until fish is completely dry, about 30 minutes - 1 hours.
- Once dry, chop fish into a smallish dice, add lemon zest, 2 tb pistou, season to taste. This can be made up to two hours in advance
Pistou
- Combine ingredients into food processor and pulse into a course pulp
Semolina Crackers
- Combine dry ingredients
- Pour in water and oil and mix until dough comes together
- Turn dough out onto a floured surface and knead until smooth
- Wrap in plastic and chill in over for at least one hour
- Roll out until about an 1/8" thick or until the second to last setting on a pasta roller
- Cut crackers to desired shape
- Brush with olive oil
- Sprinkle with sea salt
- Bake at 375f for about 10 minutes
Preserved Lemon Yoghurt
- Place lemons in blender with enough of the liquid to make a smooth puree
- Fold lemon puree into yoghurt add sugar mix, adjust seasoning with salt and sugar to taste
To serve
Add olive oil, fried capers, trout roe.