This vibrant Tartar of Mackerel, served with pickled mackerel, beetroot gel, cucumber ribbons and dill mayo was created by Chef Igor Cikarev at the gibson hotel.
Mackerel Tartar – ½ lemon – 4 fresh mackerel fillets, pin boned – 50ml of olive oil – 2 shallots – Salt & black pepper
Pickled Mackerel – 70ml of white wine vinegar – 30ml of water – 30g of sugar – 5g of salt – 4 mackerel fillets, pin boned – 1 bay leaf – 5 peppercorns – ½ chilli – ½ tea spoon fennel seeds – 1 star anise
– 2 teaspoons fresh lemon juice – 3 garlic cloves roasted – 2 teaspoons sherry wine vinegar – 1 1/2 teaspoons finely grated lime peel – 1 cup of good quality mayonnaise – 1 bunch of fresh dill – Coarse sea salt – Coarse black pepper
– Cucumber Ribbons
– 1 cucumber
– Coarse sea salt
– 400ml beet juice
– 100ml balsamic vinegar
– 20g caster sugar
– 5g agar-agar
1. To make the mackerel tartare, finely chop the mackerel fillets and mix with the olive oil, lemon juice, finely chopped shallots and a pinch of salt and pepper. Leave for 5 minutes before serving.
1. Mix the white wine vinegar, water, sugar, spices and salt in a saucepan and place over a medium heat. Bring to the boil then remove the pan from the heat and allow to cool to room temperature.
2. Place the fillets flesh-side down in a single layer in a dish and cover with the pickling liquid.
3. Refrigerate for 1 hour then remove the mackerel and pat dry. When removed from the pickling liquid, the mackerel can be kept in the fridge for up to 2 days. Cut each fillet in half lengthwise.
1. Combine lemon juice, vinegar, and lime peel in medium bowl. Cover and let stand for 30 minutes.
2. Add blitzed garlic puree. Whisk in mayonnaise and finely chopped dill. Season with salt and pepper. Cover, transfer to the squeezy bottle and chill for 2 hours.
1. Peel the cucumber and slice into the very fine slices using a vegetable peeler. Place the pieces in a bowl and cover with salt for around 20 minutes.
1. To make the gel, combine the juice and vinegar in the pot. Mix all dry ingredients in the bowl and add them to the juice mix. Constantly whisking the mixture, bring it to the boil on the medium heat until it starts to thicken.
2. Pour it into the bowl sitting on the ice to cool it down. When the gel is cold and fully set, blitz it with a hand blender until very smooth. Store it in the container for at least a week.
1. Plate the mackerel tartar on one side and the pickled mackerel on the other side of the plate. Pipe some of the beetroot gel around it.
2. Arrange three cucumber ribbons in the middle of the plate and top with micro herbs. Scatter some goatsbridge trout caviar on the top of the mackerel tartar and serve immediately.
Igor Cikarev is the executive head chef at the gibson hotel.
A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.
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