Mackerel, cucumber gazpacho, fennel, salty cresses

(For 4 portions)

• 2 pieces of mackerel fillet
• 1 cucumber
• 1/2 dl sushi vinegar
• 1 lime / lime juice
• 1 tbsp salt
• 4 pieces of Moai Caviar
• 12 sprigs of Borage Cress
• 4 sprigs of Sea Fennel
• 8 pieces Salty Fingers
• 1/4 piece fennel
• 1 tray of Kyona Mustard Cress
• 2 tbsp Kaffir Lime Leaves oil

• Peel the cucumber and mix it very finely in the Magimix together with the sushi vinegar, lime juice and salt.
• Sieve the whole thing in a gossamer fine sieve, keep the liquid and the remaining pulp separately in a container.
• Mix the cucumber pulp with 1 tablespoon of Kaffir Lime Leaves oil and keep it cool.
• Divide the liquid from the cucumber mixture in half, use 1/3 for the fish and 3/4 for the gazpacho.
• Cut the fennel into thin slices.
• Wash the mackerel, debone them and cut the fillets into four equal pieces, vacuum these together with 1/3 of the liquid and the fennel in a vacuum bag and leave it in the refrigerator for 1 hour.
• Remove the mackerel from the bag, pat it dry and keep the fennel aside.
• Place the mackerel skin side on the plate and spread the cucumber pulp on top.
• On top of the mackerel, place the cucumber, Sea Fennel leaves, 3 pieces of fennel, loose Salty Fingers, 3 sprigs of Borage Cress and Moai Caviar divided in half and a few sprigs of Kyona Mustard Cress.
• Gently pour a little bit of the gazpacho over the mackerel and the rest around it, finish with some drops of Kaffir Lime Leaves oil.
• This dish is highly flavoured by the salty cress and specialty and the spiciness comes from the beautiful brown Kyona Mustard Cress.

Recipe: Eric Miete