Mackerel Crudo with Leche de Tigre Vinaigrette


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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

Instructions

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

For the Leche de Tigre Vinaigrette: Blend all ingredients until smooth. Strain vinaigrette through a fine mesh sieve and refrigerate.

For the 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.

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