Mackerel tartare

• 50 g dried goji berries
• 4 thin slices of pata negra
• white cornflowers
• Borage Cress

For the mackerel tartare:

• 3 pcs mackerel 350-450 g each
• 1 lime
• pepper
• salt

For the avocado cream:

• 2 avocados
• 1 dl yogurt
• 1 lemon
• pepper
• salt

For the sourdough crispy:

• thin slices of sourdough crispy
• sunflower oil
• pepper
• salt

For the watermelon jelly:

• 300 g of watermelon
• 2 g of gelatin
• 2 g agar

For the cream cheese cream:

• 100 g cream cheese
• water
• pepper
• salt

Fillet the mackerels, remove the skin and cut into small cubes. Season with salt, pepper and the zest of the lime. Parry the avocados and blend smoothly with the remaining ingredients. Cut the slices of bread round, brush with the oil and season to taste. Bake between two mats for 8-9 minutes in the oven at 170°C. Centrifuge the watermelon and reserve 250 g of juice. Bring this to the boil for 1 minute with the agar and add the soaked gelatin. Season to taste, spread thinly on a tray and allow to cool. Cut out the size of the tartare. Dilute the cream cheese with a little bit of water and season to taste. Fill in a pastry bag. Pipe a dot of avocado cream on a plate and arrange the tartare on top. Put a slices of pata negra on the tartare and then the crispy. Place the jelly on top and garnish with the berries, herbs and flowers.

Source: Culinaire Saisonnier
Photographer: Dirk Kerstens