Mackerel ceviche with kumquat, peach, cucumber and Granny Smith apple ratatouille - fresh almonds - verbena tomato water

Ingredients

4 servings

• 600 g mackerel fillets
• 2 limes
• 4 kumquats
• 1 red onion
• 1 red chili pepper
• 5 tablespoons olive oil
• 10 fresh verbena leaves
• 10 g fresh ginger
• salt and pepper
• 2 ripe Roussillon peaches
• 1/2 organic cucumber
• 1 organic Granny Smith apple
• salt
• pepper
• Espelette pepper
• olive oil
• 12 fresh almonds
• 1 kg beefsteak tomatoes
• 1 kg fleshy, ripe yellow tomatoes
• 1 beautiful sprig of fresh verbena
• sherry vinegar
• salt
• pepper
• Espelette pepper

Steps

1. 1

   Preparing the fish: Start by gutting the mackerel and filleting them. Then carefully remove the pin bones from the fillets.

2. 2

   In a dish, put a thin layer of fine salt. Place the mackerel fillets skin-side down on the salt. Refrigerate for 10 minutes.

3. 3

   Then remove the fillets from the salt and rub off the excess (this step allows you to remove the fish skin, which is unpleasant in the mouth when eaten cold).

4. 4

   Place the fillets flesh-side down on the cutting board. Using a paper towel, gently remove the thin transparent skin from the dermis. Start from the head side. As you peel off the fine skin, keep the mackerel fillet flat so it doesn't tear and damage the flesh.

5. 5

   Rinse and wipe the dish where you put the salt, then place the mackerel fillets flesh-side down on the dish.

6. 6

   In a bowl, combine kumquats cut into quarters, the zest of one lime, and the juice of two limes. Add the finely grated ginger, the very finely chopped red onion, and the small chili pepper, previously seeded and minced.

7. 7

   Add 2 pinches of salt, 2 turns of the pepper mill, verbena leaves, and 5 tablespoons of olive oil. Mix well and pour over the mackerel.

8. 8

   Cover with plastic wrap directly on the surface and let marinate in the fridge for 30 minutes. If you want them more cooked, let them marinate longer.

9. 9

   Then carefully remove the fillets from the marinade to cut them into 1 cm strips and keep refrigerated. Be sure to keep the ceviche marinade chilled for plating.

10. 10

    Fine peach, cucumber and Granny Smith apple ratatouille: Wash the peaches, apple, and cucumber. Then cut everything into a very fine 5mm brunoise and place in a bowl.

11. 11

    Add 2 pinches of fine salt, 2 turns of the pepper mill, and 1 pinch of Espelette pepper. Finish with a nice drizzle of olive oil, mix to bind everything. The ratatouille must hold together as it will be shaped with a ring mold for plating. You can add a little more olive oil if needed. Keep refrigerated.

12. 12

    Using a rolling pin, crack the almond shells to retrieve the interior. Then remove the almond skins, split them in two, and reserve for plating.

13. 13

    Verbena tomato water: Wash the tomatoes and remove their stems. Finely blend everything and put into a saucepan.

14. 14

    Add the crushed verbena branch and slowly bring to a boil. Keep at a low boil for 10 minutes. This will clarify the tomato water by separating the impurities and making it clear.

15. 15

    Add the crushed verbena branch and slowly bring to a boil. Keep at a low boil for 10 minutes. This will clarify the tomato water by separating the impurities and making it clear.

16. 16

    Place a cloth in a fine-mesh sieve (chinois) and set over a saucepan.

17. 17

    Gently pour in the tomato juice and let it drain. This may take some time.

18. 18

    Once the tomato water has been collected in the saucepan under the sieve, reduce by half to intensify the flavor.

19. 19

    Add salt, pepper, Espelette pepper, and a dash of sherry vinegar. Taste. It should be fine and delicate while being well-seasoned.

20. 20

    Keep refrigerated. You can put it in the freezer to speed up cooling. This tomato water must be very fresh, almost ice-cold.

21. 21

    Plating: Take a soup plate for appetizers.

22. 22

    Using a ring mold, shape the fine ratatouille, pressing down well so it holds together. Keep the mold in place.

23. 23

    Arrange the equivalent of one mackerel fillet in a rosette on top of the ratatouille to cover it. Delicately remove the mold.

24. 24

    Add a spoonful of ceviche marinade over the top. Garnish with 6 fresh almond halves. Serve the chilled tomato water separately in a glass.