Marinated mackerel and vegetables

For the marinated mackerel:

• Add salt and pepper to the lions and place them skin down on a baking tray.
• Gently soften the onion cut into julienne strips and the carrot cut into slices in oil. Add wine, vinegar, the herbs and the spices.
• Cover the mackerel with the marinade and place in the oven for 2 minutes.
• Allowing the fish to stay a little raw inside.
• Keep refrigerated for one week, Making sure that the marinade is covering the fish at all times.

For the basic ratatouille

For the courgette slices

• Cut with a mandolin or a coal meat cutter (1 mm).
• Cook in the steam cooker for 20 seconds.

For the piquillo red peppers:

• Confit and cut into strips.

For the garnish:

• Bouquetiere of fresh vegetables
• Glazed onions

For the sauces:

• Parsley sauce
• Piquillo red pepper sauce
• Vinaigrette for the bouquetiere of fresh vegetables
• Olives, anchovies and albacore tapenade (pureed capers and olives) sauce

ASSEMBLY

• The salad may be assembled inside a ring or in small rolls.
• To make the rolls, spread out the cooked courgette slice and place some mackerel + ratatouille + 2 or 3 piquillo red peppers strips and a spoon of marinade in the corner. Roll it up. Make 5 units per portion.
• Place the rolls on the plate, and on one side the seasoned bouquetiere and the onions.