Scorpion fish mackerel with barnacle and chive dressing

For the scorpionfish or mackerel:

• Clean the scorpion fish/mackerel, remove the skin and the bones, leaving the loins clean. Season -with salt and pepper.
• Cut the onion, green pepper and salad tomato into julienne strips.
• Prepare the loins on an aluminium foil with a little olive oil and place the vegetables in julienne on top.
• Season with salt and pepper and make the papillote. Place in a steamer basket and place in a casserole with fumet.
• Steam over medium heat for 12 minutes.

For the sauce:

• With the rests of the barnacles and fumet make a substantial broth to bind with cornstarch and butter.

For the garnish:

• Make a cauliflower puree and bind with reduced cream.
• Cook the barnacles in seawater, remove the skin from the stalk and set aside to garnish the dish.
• Chop chives in brunoise and prepare a sherry vinaigrette garnished with chives.

For decoration:

• Make fried leeks cut into julienne.
• Prepare a fine baby squid sauce. Blend and place in a bottle and decorate the dish.

SETTING UP

• Place the cauliflower cream on the base of the plate.
• Place the loins of mackerel and the vegetables on the cauliflower cream.
• Prepare the barnacles without the skin of the peduncle and with the nail upwards over the fish.
• Sauté with the velouté.
• On one side add a dash of squid sauce and on top of it place a small pile of fried leek.
• Place the chives vinaigrette in a small bowl.