1 Spanish mackerel

Salt to cure

1 sourdough, sliced

1 gram (less than) Activa RM

1 garden radish, sliced, blanched

1 baby carrot, sliced, blanched

1 pearl onion, quartered, blanched

1 celery stalk, cut into batons, blanched

Escabèche liquid (recipe Follows) to taste

1 scoop crème fraiche ice cream (recipe follows)

10 grams vegetable ash (recipe follows)

1 potato cylinder, cooked in a sous vide bag until tender

[Garnish]

Celery leaves

Fennel tops

Carrot tops

Pizzo leaves

[Escabèche liquid]

3 1/2 cups white wine vinegar

1/2 cup water

3/4 cup sugar

10 sprigs thyme

1 Tbsp allspice, crushed

3 cloves garlic, minced

1 tsp coriander seed

1 tsp fennel seed

1 tsp mustard seed

1 tsp white peppercorn

1/2 habanero

METHOD

Combine all ingredients. Bring to a boil. Let sit overnight.

[Crème fraiche ice cream]

80 grams sugar

2 1/2 grams carrageenan

80 grams glucose syrup

300 grams milk

3 1/2 grams mono dygliceride

250 grams crème fraiche

METHOD

Dissolve glucose into warm milk. Combine sugar with guar and carrageenan. Pour powders over milk in a blender. Bring up to 80ºC and dissolve the dygliceride. Cool down and add crème friache. Season with salt and lemon. Freeze.

[Vegetable ash]

100 grams fennel tops

100 grams celery leaves

100 grams parsley leaves

100 grams tarragon

METHOD

Take all herbs and dry overnight in a low oven. Once dried, blend all ingredients in a blender and pass through a tamis.

ASSEMBLY

For the assembly of the fish, portion into bullets, cure in just salt for 20 minutes, then rinse. Cold smoke for 15 minutes and cool, dry. Dust with Activa, lightly and place the sourdough on top.

Dress the vegetables and place on top of the fish, arrange the potato coated in ash in the middle and garnish with herbs, then quenelle the ice cream to finish.