Tomato and mackerel tartare


(For 4 servings)

  • 1 fillet of mackerel
  • 1 slice of brioche toast bread
  • 1 lime lime juice / zest
  • 4 tablespoons of white wine vinegar
  • 6 tablespoons of garlic oil
  • 1 tablespoon of pepper
  • 1 small avocado
  • 1 sprig of fine thyme
  • 1 tablespoon of coarse sea salt
  • 50 gr butter
  • ½ cup of Affilla Cress
  • ½ cup of Kyona Mustard Cress


  • Pre-slice the tomatoes, cut them into quarters, remove the seeds and keep the seed / moisture and pulp separate.
  • Finely chop the seeds / liquid of the tomato and thyme in a measuring cup with a hand blender and press it through a fine sieve.
  • Mix the tomato juice with vinegar, two tablespoons of mild garlic and some pepper and salt with a whisk to form a gazpacho.
  • Finely chop the mackerel and mix with two tablespoons of oil, lime juice / zest and some salt and pepper to form a tartare.
  • Crush the avocado with half the lime and a little salt and keep it in a piping bag.
  • Cut the tomato into small cubes and mix with two tablespoons of gazpacho to make a tomato tartare.
  • Grease the slice of bread on both sides with butter, cut it into equal strips and fry it dark brown in a dry frying pan.
  • Place a cutter on the plate and push the tomato tartare into it with a cocktail stick. Top with the mackerel tartare, three strips of toast and the avocado cream in between.
  • As a tasteful decoration, stick in the sprigs of Kyona Mustard Cress and three sprigs of Affilla Cress for a nice bouncy look.
  • Spoon around the gazpacho and the remaining garlic oil.

Recipe: Eric Miete

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