Mackerel, sorrel, tomato water with verbena, Jostaberry, Syrha Leaves, Yka Leaves

Sébastien: "The concentration of the flavours of each cress ensures that it is not confetti, but can be used to add extra dimensions to any kitchen."


  • candied tomato shells
  • Yka Leaves®
  • Syrha Leaves®
  • Oxalis
  • Spanish sorrel
  • silver sorrel
  • verbena oil

For the mackerel:

  • 3 mackerel
  • 2 spring onions
  • 1 tbsp sushi vinegar
  • 1 tbsp Ponzu

For the tomato water:

  • 1 kg of ripe vine tomatoes
  • 2 sprigs of basil
  • 2 cloves of garlic
  • 1 branch of thyme
  • 1 branch of verbena

For the yosta berries:

  • yosta berries
  • sweet and sour moisture


Parry the mackerels, cut into fine skinless cubes and mix with the remaining ingredients and julienne of the candied tomato shells.

Mix all ingredients for the tomato water and drain overnight in a gauze cloth. Taste with the verbena oil.

Spoon the tartare on the plate, garnish with the cresses, Jostaberry and sorrel and pour the tomato water around it.


Restaurant Ogst

Ridder Portmansstraat 4, Hasselt
Tel. 0032 11 41 38 13

Recipe: Sébastien Wygaerts
Source: Culinaire Saisonnier 89 - Summer 2018

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