Serves 10
Ingredients
Mackerels
5 mackerels
250g salt
250g sugar
Quinoa real
2 tarragon sprigs
50g quinoa
8g sushi vinegar
5g olive oil
Salt
Pepper
Tarragon oil
½ bunch of tarragon
250ml soy oil
Tarragon mayonnaise
100g egg white
25g Chardonnay vinegar
8g salt
250g tarragon oil
Tomato water
250g honey
Tomato
1/4 bunch of chervil
2 garlic cloves
1/4 bunch of parsley
3 sprigs of mint
100ml water
Korenbloem
20 leaves
Broth of tomato and strawberry
90g sun-dried tomatoes
300ml tomato water
320g strawberries
6g salt
15g sherry vinegar
10g red wine vinegar
4g basil
3g red pepper
8g lemon juice
1g xantana
Method
Mackerel
Clean and fillet the mackerel, then mix the salt and sugar. Pickle the mackerel for 5 minutes. Rinse the mackerel, dry the filets on kitchen paper. Freeze in plastic sheet.
Quinoa real
Cook the quinoa in water with salt. Allow the quinoa to chill in fridge. Chop the tarragon and mix this with the quinoa. Flavour the quinoa with the other ingredients.
Tarragon oil (for the tarragon mayonnaise)
Blanch the tarragon, then mix the oil and the tarragon in the thermo blender until it’s a green oil and has taken on the flavour of tarragon.
Tarragon mayonnaise
Use the ingredients to make the mayonnaise
Tomato water (the basis for the broth of tomato)
Remove the green of the tomato and cut it in half. Pick the mint, parsley and chervil. Clean the garlic and mix everything in the thermo blender. Pass the mixture through a cloth applying a little bit of pressure on the cloth.
Korenbloem
Paste on the end of the mackerel.
Broth of tomato and strawberry
Mix the tomato, tomato juice, strawberries, salt, vinegar and red pepper. Add the basil and use the thermo blender. Keep the broth in a cloth overnight. Squeeze out he last juices from the cloth. Take 300ml of the broth and mix it together with the xantana. Strain in a fine conical strainer and remove the bubble in a vacuum machine.