Appetizer

Smoked Mackerel Crudo with Crispy Amla Pickle, Toasted Mustard Oil Foam & Pomegranate-Tamarind Air

Name: Smoked Mackerel Crudo with Crispy Amla Pickle, Toasted Mustard Oil Foam & Pomegranate-Tamarind Air
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 300g very fresh mackerel fillet, sushi-grade, skin removed; 2 tbsp black tea leaves (Darjeeling preferred); 1 tbsp uncooked rice; 1 tbsp sugar; ¼ cup jarred amla pickle, drained; 1 tsp neutral oil; 3 tbsp mustard oil, toasted until fragrant; ¼ cup dashi stock, cooled; 0.2g lecithin (soy or sunflower); ¼ cup pomegranate juice, strained; ½ tsp tamarind concentrate, dissolved in 1 tbsp water; Pinch of amchur; Fleur de sel; Freshly cracked black pepper; 2 tbsp pomegranate arils; 1 small handful radish microgreens

Supremely fresh mackerel, sliced paper-thin, lightly smoked over tea leaves, arranged in delicate overlapping rows. Beneath lies a tangle of crispy-fried dried amla (Indian gooseberry) pickle, topped with an airy, aromatic foam made from roasted mustard oil and dashi, crowned with a quenelle of pomegranate-tamarind air and tiny pomegranate pearls.

555calper serving 32gprotein 25gcarbs 36gfat 20min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this