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Foodxperience

Mackerel tartare with a salad of tomato, tomato jelly and fennel salad

Mackerel tartare with a salad of tomato, tomato jelly, and fennel salad. Recipe by FoodXperience chef Rolf Hoekstra from HANOS Heerenveen.

Rolf: “When the waters off our coast warm up, the mackerel comes this way. This affordable and very tasty fish is, in my opinion, perfect for a summer dish. I make a tartare from the mackerel with, among other things, a shallot, bergamot, chives, tarragon, and white balsamic vinegar.”

Ingredients

300graw mackerel
zest of 1 bergamot lemon and its juice
splash of white balsamic vinegar
1Shallot
5Extra virgin olive oil
Tarragon
Chives
Pepper and salt

60gbasil leaves
80gspinach (without stem)
1lsoybean oil
Pepper and salt
60gTarragon leaves

4red tomatoes
4Yellow tomatoes

2.4000000000000004gAgar Agar
2White balsamic vinegar
2Sushi vinegar
4dark brown sugar
220gorange tomatoes
Pepper and salt

Extra virgin olive oil
4units.itemssourdough bread

5sea fennel sprigs
1fennel bulb
4Borage cress leaves
4Hippo tops leaves
Pepper and salt
5Mizuna lettuce leaves

Preparation

  1. Cut the mackerel into small cubes.
  2. Finely chop the shallot.
  3. Mix everything together and season with salt and pepper to taste.

  1. Heat oil to 75ÀöC.
  2. Put all ingredients in the blender and blend for 5 minutes.
  3. Then pass through a fine chinois.
  4. Add salt and pepper.

  1. Preheat the oven to 150°C.
  2. Peel the tomatoes.
  3. Cut the tomatoes in half.
  4. Place the tomatoes in the oven for 20 minutes.

  1. Bring everything to a boil (except the agar agar).
  2. Blend with an immersion blender.
  3. Pass through a fine sieve.
  4. Add the agar agar.
  5. Bring everything to a boil again.
  6. Pour it out onto the tray.

  1. Preheat the oven to 150°C.
  2. Cut rounds out of the bread.
  3. Place them between a silicone mat with a little olive oil on top.
  4. Put this in the oven for 15 minutes.

  1. Slice the fennel thinly on a mandoline.
  2. Put everything in one bowl and mix.
  3. Add the previously made herb oil and season with salt and pepper.

  1. Place the mackerel tartare in a nice large ring mold.
  2. Put the dried tomato in a slightly smaller ring mold.
  3. Place the jelly over the dried tomato.
  4. Put the salad in a ring mold and carefully place it over the dish.
  5. Finish with the sourdough croutons, a nice extra virgin olive oil, and aged aceto balsamico.