Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil

Serves 10 as part of a larger menu, or 4-6 if served as a main course

Escabeche

• 2 Bay leaves
• 5 g Peppercorns
• 1 Shallot
• 2 Garlic cloves
• 100 g Olive oil
• 100g Champagne vinegar
• 400 g Water
• 8 Dried tomatoes in oil
• 8 g Salt

Saute shallots, garlic, black pepper and bay leaves in olive oil for about 10 minutes on medium heat until the shallots are caramelized. Add the sun-dried tomatoes, vinegar, water and salt. Simmer for 10 minutes on low heat without reducing. Cool the marinade thoroughly before adding the mackerel.

Mackerel

• 3 Fresh whole Mackerel

Fillet the fish and de-bone according to the instructions. Char the mackerel fillet with a Sivert gas burner on the skin side. Place the fillets in the marinade and infuse until it is time to serve (at least 45 min.)

Ajo Blanco

• 150 g Almonds
• 1 Garlic clove
• 350 g Water
• 5 g Salt
• 45 g Olive oil
• 17 g Sherry vinegar

Soak the almonds in water for about 3 hours. Blanch the garlic. Blitz almonds, water, salt and blanched garlic; add olive oil and sherry vinegar while mixing. Season with salt. Strain the sauce and refrigerate until it is time to serve.

Lovage oil

• 150 g Rapeseed oil
• 50 g Lovage

Blitz the lovage thoroughly in a blender with the oil. Strain and leave to serve.

Smoked grapes

• 75 g Grapes

Cut the grapes into quarters and smoke with apple shavings.

Grilled broad beans

• 800 g Broad beans

Peel the broad beans as shown by your chef. Cook them in a sieve over the grill and spray with olive oil using the spray bottle. Pop the broad beans, season with salt and olive oil.

Garnish

• 1 punnet Cubegreens Flox Chervil