Mackerel Crudo with Leche de Tigre Vinaigrette | Club House for Chefs

This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.

Ingredients

Servings

Mackerel Crudo | Serves 4
70 g Mackerel, thinly sliced
8 tbsps Leche de Tigre vinaigrette
1/2 Lebanese cucumber, ribbon
1 each Celery stalk, ribbon
2 tbsps Red onion, diced
1/4 each Red chili, thinly sliced
1 tbsps Hand of Buddha, finely diced
4 tbsps Olive oil
Leche de Tigre Vinaigrette | Serves 4
200 ml Thai Kitchen Coconut Milk
120 ml Fish stock
2 each Lemons, juiced and strained
1 each Red chili
1 each Red onion, large dice
1 bunch Cilantro, washed
1 Garlic, clove
1/2 stalk Celery
3 tbsps Fish sauce
Garnish | Serves 4
1/2 cup Micro Green mix, to garnish

Procedure

Leche de Tigre Vinaigrette

Blend all ingredients until smooth. Strain vinaigrette through a fine mesh sieve and refrigerate.

Mackerel Crudo

Gently mix all ingredients in a bowl and dress with Leche de Tigre vinaigrette.

For Serving

Plate salad on a large plate and garnish with micro greens.

Recipe type: Fish Seafood

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