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Mackerel tartare, strawberry and wasabi

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Chef: Claude Bosi

Claude Bosi is the master of mixed marriages; turning unlikely partnerships into natural companions

View other recipes that are: london michelin stars hibiscus french

Ingredients and Method

      Mackerel

  • 240g fresh mackerel, diced
  • 15g olive oil
  • 4g fleur de sel
  • 15g brunoise celery
  • 20g fresh strawberries, diced
  • oxalis to garnish

 

 

      Wasabi & honey dressing

  • 35g sherry vinegar
  • 75g liquid honey
  • 150g vegetable oil
  • 30g mixed wasabi

Mackerel
Mix the mackerel, olive oil and fleur de sel with the celery. Place in a ring, approx 9.5cm diameter.
Garnish with the diced fresh strawberries in five small piles, equidistant, on top of the mix.
Alternate each pile with the oxalis leaves.
Dot around the wasabi & honey dressing to the outside of the ring (onto the plate)

 

Wasabi & honey dressing
Blitz the vinegar and the honey together; emulsify with the oil.
Add the wasabi, and mix well.
Check for additional seasoning.
Dispense into a squeezy bottle.
Serve at room temperature.

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More about the chef

Claude Bosi

Claude Bosi says he was practically born in the kitchen of his parents’ restaurant in Lyons...

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