Fresh mackerel tartare with oxtail jelly, fish roe and lemon cream
Ingredients
- FOR THE TARTARE
- 600 g fresh mackerel fillets
- Dash of olive oil
- Dash of hazelnut oil
- Squeeze of lemon juice
- 4 tbsp fish roe
- A few chervil leaves
- 200 ml oxtail double consommé
- Fleur de sel and freshly ground black pepper
- FOR THE LEMON CREAM
- 2 tbsp Isigny crème fraîche
- 100 ml single cream
- 1 slice lemon confit, diced finely
- Fleur de sel and freshly ground black pepper
Instructions
Ask your fishmonger to clean the mackerel, cut it into fillets, and remove the skin and bloody part.
At home, remove the bone from the middle and cut the fillets into small cubes using a sharp knife.
Place in a bowl with the oils, lemon juice, salt and pepper.
Mix using a fork.
Season to taste, cover with cling film and refrigerate for 2 hours.
To make the lemon cream, combine all the ingredients in a bowl and whisk until the mixture thickens slightly.
Wrap in cling film and store in the fridge.
Pour a 4-mm layer of double consommé into four deep plates and leave to set in the fridge.
For each serving, place a steel ring in the middle of the plate.
Fill with mackerel tartare, add a thin layer of Isigny crème fraîche and smooth with a spatula.
Place a tablespoon of fish roe on top. Garnish with a chervil leaf.
Remove the ring and serve immediately.
Notes
The mackerel should be extremely fresh and should be eaten on the day of purchase. This dish must be eaten very cold; serve it straight from the fridge.
