Marinated mackerel loins

For the marinade:

• Cut the spring onions julienne-style and semi sauté them in a frying pan with oil.
• Wash the lime. Grate the peel and extract the juice.
• Peel the ginger and garlic and cut into brunoise.
• Mix everything together and season with pepper, cinnamon and coriander.

For the mackerel:

• Fillet the fish until the loins are completely clean and cut into cubes.
• Season with salt and cover with the warm marinade.
• Cook in the marinade, at about 60ºC, for a short period of time.

For the garnish:

• Blanch wild asparagus in salted boiling water.
• Slice into sticks and set aside.

SET UP

• Put some mackerel cubes into a bowl, add the spring onions, the asparagus and the juice from the marinade.
• When serving, add grated lime to decorate and season.