Crab salad, mackerel tartare, cucumber and avocado

by Adam Simmonds
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servings4
60 minutes

Ingredients

Crab salad

  • 50g of white crab meat
  • 16g of brown crab meat
  • 0.5g of dill
  • salt

Marinated mackerel

  • 1 mackerel fillet, weighing 500g
  • 1 lemon, juiced
  • 3g of salt

Cucumber jelly

  • 1 cucumber, juiced
  • 1.4g of agar agar
  • 2g of gelatine
  • salt

Cucumber balls

  • 1 cucumber, balled and juiced

Avocado purée

  • 85g of Hass avocado, diced
  • 1/2 lemon, juiced
  • 75ml of milk
  • salt

Mayonnaise

  • 5ml of egg yolk
  • 2g of Dijon mustard
  • 30ml of grapeseed oil
  • 2ml of white wine vinegar
  • salt

To plate

  • caviar
  • 1 handful of red vein sorrel leaves
  • 1 handful of rocket

Method

1
To make the mayonnaise, whisk the yolks, white wine vinegar and mustard until thoroughly mixed
  • 5ml of egg yolk
  • 2g of Dijon mustard
  • 2ml of white wine vinegar
2
Slowly add the grapeseed oil, until it becomes emulsified and thick (if it becomes too thick add a little warm water). Add salt to taste
  • 30ml of grapeseed oil
  • salt
3
For the avocado purée, put the avocado flesh into a bowl add the lemon juice and mix
  • 85g of Hass avocado, diced
  • 1/2 lemon, juiced
4
Place into a blender with the milk and blitz till smooth. Taste, adding salt and lemon juice if required. Place into a piping bag
  • 75ml of milk
5
To make the crab salad, place the white meat into a bowl. Mix the brown meat, dill and mayonnaise in another bowl
  • 50g of white crab meat, picked
  • 16g of brown crab meat
  • 0.5g of dill
6
Add to the white crab and mix thoroughly and season to taste
  • salt
7
For the cucumber balls, peel the cucumber. Make the balls by using a melon baller. Add the juice from the cucumber and place into a vacpac bag and seal
  • 1 cucumber, balled and juiced
8
To make the cucumber jelly, juice the cucumbers, then pass through muslin. Take ¼ of the liquid and whisk in agar agar. Let it sit for 20 minutes
  • 1 cucumber, juiced
  • 1.4g of agar agar
9
Meanwhile, soak the gelatine in cold water. Bring the liquid up to the boil, remove from the stove and add the drained gelatine. Whisk in remaining liquid and season. Set in suitable size trays and leave to chill until needed
  • 2g of gelatine
  • salt
10
To prepare the mackerel, mix the lemon and salt together and allow to dissolve
  • 1 lemon, juiced
  • salt
11
Take the mackerel and split from the bottom of the fish straight up the belly to the head, remove the insides and the head, then turn it on to its back and remove the blood line
  • 1 mackerel fillet
12
Wash under water, then from the head to the tail, remove the fillet in as fewer movements as possible. Once removed, take out the rib bones and V bone it
13
Skin it, remove the blood line, then slice thinly and marinade with the lemon and salt mix
  • 3g of salt
14
To serve, spoon the crab mix in eight or nine mounds on the plate
15
The avocado purée is then piped in the gaps and the remaining garnish, except the mackerel, is arranged on the plate
16
The mackerel is then added and the dish is finished with caviar, red vein sorrel and micro rocket
  • caviar
  • 1 handful of red vein sorrel leaves
  • 1 handful of rocket