Mackerel Tartare with Pink Radishes
The town of Dieppe — located in the region of Normandy, France — is known for a lot of things, from its natural beauty that’s inspired Impressionist painters, architectural treasures such as a 15th century castle, and the location of the largest food market in the region. Situated as it is on the sea, it’s also known for its amazing seafood. This recipe comes from our Cuisine and Markets of Coastal Normandy cooking vacation, and can be a delicious starter or an entree.
Learn more wonderful recipes like this one with a trip to this stunning part of France. Submit your booking form in the month of January for any 3 nights in 2016, and you’ll also receive a 15% discount per person on this Cuisine and Markets of Coastal Normandy trip!
_Makes 4 servings._
* 8 mackerel
* 4 Red Meat pink radishes (or Choggia beets)
* 1 lemon
* 10 sprigs of chives
* 2 spring onions
* 2 tbsp heavy cream
* 75 grams (2 3/4 oz) Boursin
* 5 cl (1 2/3 fl oz) olive oil
1. Fillet the mackerel and remove the bones and skin. Cut the fillets into small cubes.
2. Prep the vegetables by finely chopping the onions and chives.
3. Wash and then thinly slice the radishes. Set the radishes aside in a container of chilled water so they retain their beautiful color.
4. Next, make the sauce by mixing together the cream, oil, lemon juice, and cheese. Season to taste, and emulsify.
5. Mix together the mackerel with the onions and chopped chives, as well as the sauce. Taste and adjust the seasoning.
6. Pat dry all the radishes, and then it’s time to start plating!
7. Put one slice of radish on a plate, and then top with a spoon of the tartare mixture. Top this with a radish slice. Continue to make all the mille-feuilles through this process until all the ingredients have been used.
8. Serve chilled and enjoy!By The International Kitchen