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Mackerel tartare, strawberry and wasabi

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  • Mackerel

  • 240g fresh mackerel, diced

  • 15g olive oil

  • 4g fleur de sel

  • 15g brunoise celery

  • 20g fresh strawberries, diced

  • oxalis to garnish

  • Wasabi & honey dressing

  • 35g sherry vinegar

  • 75g liquid honey

  • 150g vegetable oil

  • 30g mixed wasabi


  • Mackerel:

  • 1.

    Mix the mackerel, olive oil and fleur de sel with the celery. Place in a ring, approx 9.5cm diameter.

  • 2.

    Garnish with the diced fresh strawberries in five small piles, equidistant, on top of the mix.

  • 3.

    Alternate each pile with the oxalis leaves.

  • 4.

    Dot around the wasabi & honey dressing to the outside of the ring (onto the plate)

  • Wasabi & honey dressing:

  • 1.

    Blitz the vinegar and the honey together; emulsify with the oil.

  • 2.

    Add the wasabi, and mix well.

  • 3.

    Check for additional seasoning.

  • 4.

    Dispense into a squeezy bottle.

  • 5.

    Serve at room temperature.

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