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


  • 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.


  • 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.


  • 1 punnet Cubegreens Flox Chervil