Mackerel Tartare with Minted Cucumber Soup
This is a recipe we cooked at the Atelier Des Chefs, a recipe that was created by Andre Dupin for Total Greek Yoghurt.It is a very fresh dish and will be very easy to make for dinner parties as you can prepare most of it before hand.
This serves 6 people.
Ingredients
- 12 Fillets of mackerel
- 1 Banana shallot (Echalion)
- 25g Pickled gherkins
- ½ bunch Flat leaf parsley
- 50g TOTAL 0% Greek Yoghurt
- 10g Ketchup
- 3ml Tabasco
- 10ml Worcestershire sauce
- 25g Capers in vinegar
For the soup:
- 1 Cucumber
- 1 Garlic clove
- ¼ bunch Fresh mint
- 3 pinches Fine salt
- 10ml White wine vinegar
- 50g TOTAL 0% Greek Yoghurt
- Method
1. Start by preparing the mackerel: fillet the fish if necessary and remove the pin bones. Remove the skin from the fish and then cut the flesh into dice. Keep refrigerated while you prepare the rest of the recipe.
2. Peel and finely dice the shallot. Chop the gherkins into small pieces. Pick the leaves from the parsley and roughly chop. Mix these chopped ingredients
3. with the mackerel and add the capers and Greek yoghurt.
4. Mix well and then add the ketchup, Tabasco and Worcestershire sauce. Taste the tartare mix and adjust the seasoning if necessary.
5. To make the soup: peel the cucumber and the garlic and pick the mint leaves. Place these ingredients in a blender with the salt and the white wine vinegar. Blitz for a minute to make the soup.
6. Add the Greek yoghurt and pulse the mixture for 5 seconds. Check the seasoning.
7. To serve: place a large quenelle of the tartare mix in the middle of a small
8. bowl and pour the soup around. Serve immediately.
CHEF’S TIP: Try making this tartare dish with fresh tuna as an alternative to mackerel.
