Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Mackerel ceviche, crunchy radish & buckwheat crispy

Mackerel ceviche, crunchy radish & buckwheat crispy

Romain Roullier | 3/17/23
Disable your adblocker

Mackerel ceviche with crunchy radish and buckwheat crispy is an accessible recipe from Ar Iniz chef Romain Rouiller.

serves 4

Preparation time: 50 min

Cooking time : 30 min

Rest : 1 h 20

 

  • 4 mackerel, 150-200 g
  • 1 kg coarse salt
  • 100 g sugar
  • 20 g Timut pepper
  • 20 g tarragon leaves

Marinade for ceviche

  • 3 cl lime juice
  • 5 cl yuzu juice
  • 2 cl unsweetened soy sauce
  • 1 clove garlic, minced
  • 2 g mignonette pepper
  • 14 cl grape seed oil
  • 9 cl olive oil
  • 4 limes (zest)

Buckwheat Crispy

  • 115 g buckwheat flour
  • 5 g coarse salt
  • 1 egg
  • Butter

Dressing

  • Bread croutons colored with clarified butter
  • Lime splinters
  • Capers, cut in 2
  • Dill sprouts
  • Shavings of red meat radish
  • Glasswort
  • Redcurrants

Yuzu and redcurrant vinaigrette

  • ½ egg yolk
  • 7 cl yuzu lemon juice
  • 30 g redcurrant purée
  • 2.5 cl grape seed oil
  • Salt

 

1 - Lift the mackerel fillets, remove the bones (or ask your fishmonger) and cover with the coarse salt, sugar, pepper and tarragon mixture for 20 min, then rinse with clean water. Set aside.

2 - Once the fillets are completely dry, flame-burn the skin to add crispness, while keeping the fish raw, then cut into 3 sections per fillet. Prepare the marinade by mixing all the ingredients in a bowl with ice, a little fleur de sel and a turn of the pepper mill. Pour over the fish. Leave to marinate for 1 h.

3 - Prepare the buckwheat crispy (cooked buckwheat pancake) : make a pancake dough by mixing flour, egg and salt with 35 cl water. Cook the galettes in a hot buttered frying pan. Once the buckwheat pancakes are cooked, cut them into julienne strips and dry them in the oven at 100°C (th. 3-4) for 15 min.

4 - Make the vinaigrette: place the egg yolk, juice and salt in a blender, blend, then emulsify, incorporating the oil.

5 - Arrange the mackerel slices, buckwheat crispy, croutons, capers and lemon sliverson a flat plate, followed by radish shavings cut finely with a mandolin. Finish with a few dill leaves, lemon zest, samphire shoots and gooseberries. Pour over the vinaigrette just before serving.

Disable your adblocker

These recipes might interest you

White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Become Partners