Mackerel tartare and Sechuan Button


  • 1 fillet of mackerel  
  • 1 lemon 
  • 5g sea salt 
  • 5g sugar 
  • 250g fresh dill 
  • 50g of chives 
  • 250g flat leaf parsley 
  • 100g vegetable oil 
  • 1 Sechuan Button 
  • 100ml double cream 
  • 50g smoked mackerel 


  • Debone and dice the mackerel fillet. 
  • Finely chop 50g of dill, 50g of flat leaf parsley, 50g of chives and the Sechuan Button. 
  • Marinade the mackerel in salt, sugar, the juice of half the lemon, the chopped herbs and Sechuan Button. 
  • Peel and dice the celery and blanch in boiling salted water for 30 seconds then immediately plunge into ice water. 
  • Peel and dice the apple and together with the blanched celery add this to the mackerel mixture. 
  • Place the remaining parsley and dill in a blender and blend with the vegetable oil on full power for 2 minutes. 
  • Place the mixture in a saucepan and bring up to 100°C while stirring constantly, then immediately pour into a bowl over ice through a coffee filter. 
  • Gently warm the cream with the smoked mackerel to infuse the flavour and blend till smooth, season with lemon juice. 
  • Once chilled mix the cream sauce with the herb oil to produce a split sauce. 
  • To serve spread the mixture over a paper towel to drain excess liquid. 
  • Place a small amount of the mackerel tartare in the middle of the bowl and sauce with the split cream sauce.  

Recipe: Thomas Martin

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