This is based on a recipe from the book Frantzen. Instead of white Tokyo turnips, I've used watermelon radish instead for it's beautiful vibrant colour.
Difficulty: Medium
Time: 1 hour*
Serves: 2
* Excluding time of fermenting the tomatoes.
Ingredients
Cured Mackerel Tartare
- 1 fresh mackerel, skinned, filleted and diced
- yuzu kosho
- salt
- lime zest
- fresh wasabi
- white part of spring onions
Brine
- 100g water
- 100g sake
- 16g sugar
- 10g salt
- 4g black pepper (whole)
- 2g lime zest
- 6g crushed garlic
Tomato Water
- 200g fresh ripe tomatoes chopped
- 1g salt
- 15g lime juice
- wasabi oil
Watermelon Radish
- 2-3 watermelon radish thinly sliced with Mandolin
- salt
Spring Onion Oil
- 20g grapeseed oil
- 10g spring onion green part only
- 5g roasted garlic oil*
Garnish
- red veined sorrel leaves
* Made by roasting 100g of canola oil with 35g of garlic and bake in oven at 140 degrees until golden brown.
Method
The Day Prior
1. To make the spring onion oil, place the spring onion with the oil in a ziplock bag and cook in 70 degree sous vide bath for 1 hour. Steep overnight, strain and filter the next day.
On the Day
1. Mix the tomato with the salt and let it sit at room temperature for an hour. Pass it through tea bag filter for the tomato water. Season with lime juice and wasabi oil.
2. Make the brine by combining all the ingredients, bring it to boil and let it cool. Brine the fresh mackerel fillets for 45 minutes. Rinse and dry on kitchen paper towel. Dice and flavour with yuzu kosho, salt, lime zest, fresh grated wasabi and white part of spring onion.
3. Brush watermelon radish with salted water to soften it. Cut a line from centre of the radish to the edge. Set aside.
4. Assemble by placing the mackerel tartare in the middle of the plate, drizzle with tomato water, spring onion oil. Roll the radish into a cone and carefully place it on top of the mackerel tartare. Garnish with red veined sorrel leaves.