Ivan Vautier and Isigny Sainte-Mère, a perfect partnership between kitchen and creamery.
At one extreme there are imposed marriages and marketing partnerships, while at the other there are obvious partnerships which were obviously meant to happen.
Ivan Vautier chef étoilé au Michelin www.restaurant-le-pressoir.com
Mackerel tartare with ginger and lemon, fromage frais, vegetables and fresh herbs
Serves four
Preparation time: 15 minutes
© Isigny Ste Mère
This recipe has been developed with Isigny Sainte-Mère products.
Method:
Finely chop the mackerel fillets with a knife into 5mm pieces. Season with the ginger, olive oil, grated zest and lemon juice without mixing too firmly. Then check the seasoning and adjust if necessary.
Mould the mixture in 60mm rings. Season the fromage frais, remove the rings and then add the fromage frais and decorate with vegetable pieces and fresh herb leaves.
