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Mackerel with tartar sauce

Tatar cuisine
Description Products Steps
Mackerel with tartar sauce

Tartar is an old Tartar sauce based on green onions and mayonnaise, which is derived from the "tarator" sauce common in Turkey, Greece and Bulgaria. There are various variations of this sauce in which the main component is frozen fish or meat, complemented by pickled vegetables and herbs.

  1. Calories
    253,34 kcal
  2. Protein
    16,22 gram
  3. Fat
    21,13 gram
  4. Carbohydrates
    0,13 gram
  5. ~ Time
    20 Min
  6. Pepper
  7. Complexity

Products per 5 serving:

  1. Mackerel
    Mackerel
    4 pcs. = 1600 g
  2. Smoked mackerel
    200 g
  3. Vegetable oil
    Vegetable oil
    1 glass = 190 g
  4. Chicken egg
    Chicken egg
    1 piece = 60 g
  5. Dijon mustard
    Dijon mustard
    1 tbsp. l. = 25 g
  6. Wine vinegar is white
    Wine vinegar is white
    1 tbsp. l. = 18 g
  7. Salt
    Salt
    to taste
  8. Sugar
    Sugar
    to taste

Steps:


  1. Clean the mackerel and remove all the bones. Chop the onion. Remove all bones from the smoked fish carcass. Chop the gherkins and capers as finely as possible. Peel the cucumber and cut into small cubes.

  2. Preparing the sauce: Break an egg into a blender bowl, add mustard, salt, sugar, vinegar and 100 ml of vegetable oil. Beat until smooth, add another 100 ml. vegetable oil and beat again.

  3. Add gherkins and capers to the sauce. Cut frozen and hot smoked mackerel fillets into small cubes and chopped fresh cucumber, add salt and pepper, add sauce and mix everything together.

  4. Place the fish tartare in the center of the dish, and arrange chopped green onions, cucumbers, gherkins and capers around it, serve the sauce in a separate bowl with pieces of fragrant Borodino bread.
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