Taste the freshness with this Dominic Jack recipe for tartare of line-caught mackerel with grapefruit, mooli and watercress

  • 40
  • 4
  • Medium
Fresh mackerel is a fantastic ingredient to prepare, cook and enjoy. It’s also absolutely delicious, especially at this time of year when it’s at its seasonal best. One of my favourite dishes is a mackerel tartare. We have a few versions which we serve at the restaurant. It’s such a lovely way to eat mackerel because you can taste the freshness. Mackerel is an oily, firm-fleshed, meaty fish so it stands up well to strong summer fruits such as grapefruit or gooseberries. It also holds its own against peppery flavours like watercress and mooli or other types of radish, because it’s slightly creamy and the combination balances the flavours well. Mooli is a member of the radish family, but one that is quite mild in flavour. It can either be eaten raw, which gives you a lovely crunch, or steamed to soften the texture and flavour. It’s a great addition to a fish dish because it adds depth without being too overpowering. I came up with this mackerel tartare recipe by accident but it’s now a favourite on our menu. I recently moved house and during the move there wasn’t a lot in the fridge. I was challenged to try to make a meal from only a few ingredients we had to hand – mackerel, watercress and mooli – and I decided to make a fresh salad with it. The flavours and textures combined so well I decided to use the combination in this tartare – all very different and all quite bold, but they complement one other perfectly.

Ingredients

  • Grapefruit confit
  • 2 grapefruits
  • sugar
  • Grapefruit sorbet
  • 120g water
  • 100g glucose
  • 50g sugar
  • 500g grapefruit juice
  • ½ lemon juiced
  • Mackerel
  • 1 whole mackerel
  • 100g mooli
  • 10ml olive oil
  • ½ lemon juiced
  • 10g chives, finely chopped
  • salt and pepper
  • 1 punnet watercress

Method

Tartare of line-caught mackerel with grapefruit, mooli and watercress

Grapefruit confit

Peel the zest from the two grapefruits and then juice. Cut the zest into small 3cm batons. Blanch in boiling water and refresh in ice water – repeat this process three times.

After blanching, put the grapefruit batons into the grapefruit juice.
Add sugar until you reach a balance of sweet and sour. Reduce the mixture to a syrup consistency.

Grapefruit sorbet

Place the glucose, sugar and water into a pan and bring to the boil. Remove from the heat and add the grapefruit and lemon juice. Churn in an ice cream machine and freeze.

Mackerel

Fillet and dice the mackerel into 1cm cubes. Dice the mooli into ½ cm cubes. Blanch the mooli in boiling salted water for ten seconds and refresh in iced water.

Mix the mackerel with the olive oil, lemon juice, chives and season to taste. Place neatly on the plate. Season the diced mooli with olive oil, salt and pepper. Spoon on top of the mackerel.

Place the watercress and grapefruit confit on top of the mooli. Neatly quenelle the grapefruit sorbet on top and serve.

Main

 

About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.

Let us know what you think

comments

About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.