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Sous vide mackerel with tartare and Kumato® tomato sorbet - Restaurant Submarino

Main course

Ingredients (4 servings)

For the sorbet:

  • 500 g Kumato®
  • 1 dl lemon juice
  • 4 drops of Tabasco
  • 1 clove garlic
  • 4 basil leaves
  • Salt and pepper

For the bread crisp:

  • 1 slice of sandwich bread
  • 4 pieces of mackerel, about 150 g each
  • 200 g Kumato®
  • 50 g spring onion
  • 50 g cucumber
  • 3 basil leaves
  • Lemon zest
  • Balsamic vinegar and virgin olive oil vinaigrette
  • Sprouts and chives for garnish

Method

Make the sorbet by blending the ingredients and freeze in a Pacojet glass to be churned later.

Prepare the mackerel: Carefully remove the fillets without separating them from the tail part, de-bone them, season with salt and pepper and brush with a little olive oil, wrap in cling film and vacuum pack. Cook in the Roner at 59 degrees for 17 min and cool in an ice water bath to stop the cooking.

Prepare the tartare: Blanch the tomatoes, peel and cut into 4 pieces. Remove the seeds and set aside. Brunoise the tomato, onion, cucumber and basil. Mix and season with the vinaigrette and lemon zest.

Bread crisp: cut into strips. Press between two baking sheets at 180 ºC for 8 minutes to achieve a nice flat crisp.

Stand out with original serving ideas

Place a base of the tartare and the halved mackerel on top. To add height, top with the crusty bread and a quenelle of blended Kumato® sorbet. Garnish with the vinaigrette, chives, lemon zest, tomato seeds and sprouts.

This dish pairs perfectly with a fruity white wine.