MACKEREL SALAD IN ORIENTAL PICKLED SAUCE

WHITE MACKEREL FUMET 🐟 1. Clean the mackerel bones and heads thoroughly with cold water. 2. Peel the vegetables (1 clove of garlic, 0.5 onion and 1 leek) and arrange everything in a stockpot. 3. Cover with water and bring to the boil, then cook over low heat for 20 minutes. 4. Strain and set aside.

DRIED TOMATO 🍅 1. Peel, halve lengthwise and deseed the pear tomatoes. 2. Bake in the oven on parchment paper at 100 degrees for 2h with sugar, salt, extra virgin oil, chopped garlic and spice mix (rosemary, thyme and oregano).

APPLE SOUR VINAIGRETTE 🍏 1. Make a blond caramel (40 gr sugar + water), add the orange and lemon juice and reduce. 2. Mix the olive oil (40 gr), the rice vinegar (20 gr) and the salt. 3. Add to this mixture the blond caramel and a few very small pieces of apple.

ESCABECHE 🥣 1. Clean the vegetables (0.5 onion, 1 clove garlic, 0.5 carrots) and chop into brunoise. 2. In a rondon arrange a drizzle of oil, the chopped vegetables and the aromatics (1 piece of aniseed and the pepper) and poach for about 10 minutes over low heat. 3. Add the sesame oil (20gr) and the white mackerel fumet that we have already prepared (400ml). 4. Let it boil for a few minutes and add the rice vinegar (70gr). Let it cook for 5 more minutes. 5. We place two mackerel loins well cleaned and chopped (previously they can be put with salt and sugar 50-50% about 10 minutes and then clean them well to get more body) in a metal tray with the skin up and pour the hot marinade over the mackerel. Allow to cool.

SALAD MIX AND PRESENTATION 🥗 1. Arrange the endive on the plate and on top of it place some slices of red onion, curly carrot (previously cut and left in cold water for about 15 minutes) and some thin strips of manza. 2. Place next to the salad the two halves of dried tomato and on them the two portions of mackerel with the skin side up. 3. Arrange a mango fan on the plate. 4. Arrange the vinaigrette in a separate bowl for seasoning or pour some directly over the endive mix.