Maquereau mariné, guacamole et salade Toma’color
- 1 punnet of Toma’Color tomatoes
- 1 fresh mackerel
- 1 avocado
- Coriander stems
- Shiso (a cross between mint and coriander)
- Small bunch of basil
- Sushi vinegar
- Olive oil
- A few coriander leaves
- Key lime powder
- Coriander seeds
- Blood sorrel
- Few East Indian cherry tree leaves
- Bergamot and borage flowers
- A few marigold flowers
Type of dish
- Make a diagonal cut just under the fin of the mackerel and fillet the fish. Marinate with olive oil first, then with sushi vinegar.
- Finely chop the coriander stems and sprinkle them over the fish. Add the salt and pepper as well as the key lime powder and the fresh shiso.
- Prepare the marinade in a large bowl: mix some olive oil with finely-chopped verbena and basil. Add the sushi vinegar and salt and pepper to taste.
- Cut the avocados lengthwise in two, separate the two halves and remove the stone. Put the flesh of the avocado into a blender jug and add the other ingredients: olive oil, pinch of key lime powder, salt and pepper, coriander seeds and leaves, the lime juice and the sushi vinegar. Blend until you have a creamy mixture.
- Arrange the mackerel on a big plate. Spread the guacamole on top.
- Add the Toma’Color tomatoes to the plate: you can leave some whole and others you may want to cut lengthwise in two.
- Pour a generous amount of marinade over the mackerel and the tomatoes.
- Finish the dish with marigold, bergamot and borage flowers for a special refreshing touch.