Balsamic marinated mackerel

For the mackerel:

• Clean the mackerel, remove the loins and the skin.
• Prepare a 50% salt and sugar mixture, add the juice of half orange and a dash of soy sauce.
• Vacuum pack the mackerel loins, completely covered in the salt and sugar mixture.
• Let marinate for an hour.

 For the mackerel garnish:

• Black olives and coriander cut into brunoise.
• Smoked cheese cubed.
• Seedless peeled tomatoes diced.

For the mackerel timbale:

• Remove the mackerel from the vacuum pack, wash the loins to remove the salt and the sugar.
• Cut into cubes.
• Mix the mackerel with the cheese, tomato and black olives dice.
• Season with virgin olive oil, lime juice and chopped coriander.
• Make a timbale with a plating ring.

For the decoration:

• Vacuum pack some red microonions, some peeled microcarrots and some microleaks, seasoned with salt, black pepper and oil.
• Vacuum cook a 65ºC for 10 minutes.

For the basil arome:

• Infuse the basil in water.
• Form a dry ice cube.

SET UP

• Place the drained timbale on a plate.
• Decorate with the microvegetables.
• Place the dry ice cube in a seperate deep dish.
• With the help of a serving jar, pour the tepid basil infusion over the dry ice.
• Place the perforated plate and the timbale on top of the plate with the dry ice and the basil infusion.