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Spanish Mackerel Tartare

Spanish Mackerel Tartare

Ingredients

Mackerel Tartare

  • 1pc Spanish Mackerel, fileted, deboned and skinned
  • 1qt water
  • 1 kosher salt
  • 1 lemon zest

Pistou

  • 3 bunches of flat leaf parsley, leaves only
  • 1 clove garlic
  • 1pc salt cured anchovy filet, rinsed
  • 1c extra virgin olive oil

Semolina Cracker

  • 1/2c Semolina flour
  • 1/2 c warm water
  • 1tb olive oil plus a little more for brushing crackers
  • 1t salt
  • 1c 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

    1. Combine water and salt.
    2. Bring to a boil until salt is completely dissolved.
    3. Chill brine down in firdge overnight.
    4. Once cole, add fish filets and brine for 20 minutes.
    5. Remove filets and place in fridge on a rack until fish is completely dry, about 30 minutes - 1 hours.
    6. 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

    1. Combine ingredients into food processor and pulse into a course pulp

Semolina Crackers

    1. Combine dry ingredients
    2. Pour in water and oil and mix until dough comes together
    3. Turn dough out onto a floured surface and knead until smooth
    4. Wrap in plastic and chill in over for at least one hour
    5. Roll out until about an 1/8" thick or until the second to last setting on a pasta roller
    6. Cut crackers to desired shape
    7. Brush with olive oil
    8. Sprinkle with sea salt
    9. Bake at 375f for about 10 minutes

Preserved Lemon Yoghurt

  1. Place lemons in blender with enough of the liquid to make a smooth puree
  2. 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.