Fresh mackerel with pomegranate and toasted sesame seeds
Cut the fresh mackerel fillets into pieces. Mix together gently with the pomegranate seeds, coriander, sesame seeds and a good dash of olive oil. Season to taste with black pepper and a pinch of fleur de sel.
Craft the area between the fish head and the fish tail with the tartare. Serve with a spoon and allow guests to help themselves.
Tip - fish bones
Mackerel have a lot of very tiny bones, but don’t let that put you off because you can remove them quite easily. Or simply ask your fishmonger to clean and prepare your fish for you, then they won’t present much of a problem. Request the head and the tail of one of the fish as well. Mackerel are fish that should be more widely appreciated because, not only are they unbelievably tasty and healthy, they’re inexpensive too.
Tip - coriander
I absolutely love coriander, but not everyone is partial to its unique taste. If you prefer, you can substitute coriander with leaf parsley.
'If you want to eat raw fish, be sure it’s very fresh. Mackerel, in particular, must be freshly caught, so don’t hesitate to question your fishmonger on the freshness of the catch.'
- 2 freshly caught mackerel (see tip)
- 1 handful of pomegranate seeds
- 1 handful of toasted sesame seeds
- 1 handful of chopped coriander