tartare – Scandelights

Tuna tartare with avocado

Published on February 15, 2016February 15, 2016 by HannaLeave a comment

I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.

This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.

Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.

Tuna tartare with avocado, 2 starter size portions

Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.

120 g sustainable tuna

1 avocado

1 lime, the juice

4 spring onions

small bunch oriander

a few drops Tabasco

1-2 tsp olive oil

a few splashes Worchestershire sauce

salt and pepper

Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander.

Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper.

Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper.

Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander.

Dinner at Rex & Mariano, Soho

Published on March 20, 2015 by HannaLeave a comment

It’s a few weeks ago now, that Daisy, Rowena and I had a lovely dinner at the fairly new addition to the Soho restaurant scene; Rex and Mariano.

This is a seafood restaurant with great produce but very reasonable prices. And they still have oysters, tartares, ceviche, prawns, mussels and plenty of fish.

The interior goes with the less is more price-setting. It’s simple and scaled back but still nice.

After being seated at our table, we’re told we order everything on the table’s iPad. The software is very easy to use and you can order one or a few things at the time. The waiters’ job is from here on in just to bring the food to the table and answer any questions from the diners. Very efficient!

Just like in many other restaurants, Rex & Mariano encourages sharing the dishes, which I also enjoy as it’s the best way to avoid food envy. Our first dish was burrata with tomatoes and balsamic vinegar. It was nice but not the creamiest burrata I’ve ever had.

We then had an oyster each, and they were really big and juicy. And delicious!

After that we shared this seabass ceviche with coriander, yuzu and red onions.

The grilled red prawns with lemon, olive oil and sea salt were amazing! So simple but great produce.

Also the tuna tartare with avocado, chilli and lime was very nice.

But my favourite that evening was the mussles. We had them as a main with fries and tenderstem broccoli, and what I liked about this dish apart from the mussels being top quality (they were big, sweet and juicy), I loved the sauce. It wasn’t the usually creamy Mariniere type sauce, instead it was a light buttery emulsion.

After all of this I was quite happily full, but the girls fancied a pudding and enjoyed a lovely chocolate mousse with pistachios. The pudding menu wasn’t large and they all seemed to be prepared ahead of time, but they were still very nice. But you can tell the focus here is on the fish and seafood.

Because of the efficient ordering process on the iPad the service charge is as little as five or six percent, which also contributes to the value for money track this restaurant is already on.

Rex & Mariano, 2 St Anne’s Court, London W1F 0AZ

Mackerel tartare

Published on October 10, 2012 by HannaLeave a comment

I like to plan. A lot. Especially meals. And because I plan ahead, it is easy to prepare in advance too, having more time with your guests when you have them over for supper.

Last week when my fish loving friend Jenny came for supper I made us a mackerel tartare as a starter. Since we both like fish I made big portions, but you can easily use the recipe below for four as a starter as well.

Mackerel tartare, serves 2-4

Step 1:

6 medium mackerel fillets, about 250 g

almost 1 tbsp salt

1/2 tbsp caster sugar

a few sprigs dill

Step 2:

2 tsp dijon mustard

juice from 1/2 lemon

olive oil

salt, pepper

Start 1-2 days ahead. Place the fish (skin removed) in a tupperware or dish with sides. Clap the salt and sugar into the fish and put the dill on it. Cover with clingfilm clinging to the fish and add some pressure with your hand. Refrigerate for at least 24 hrs.

Take out the fish and remove the water. Finely chop it and mix with mustard, lemon juice, oil and seasoning in a bowl. Add more dill if needed.

Shape into 2-4 ‘burgers’ and plate. Serve with a cold sauce (creme fraiche, dijon, lemon juice, salt and pepper) and rocket.