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.

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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