Horse mackerel, cucumber water, capers

Ingredients forhorse mackerel and cucumber water

• 3 medium-sized horsemackerel

For the dry brine

• 500 g fine salt
• 250 g brown sugar
• Zest of 2 lemons

For the yuzu marinade

• olive oil
• Grape seed oil
• Yuzu juice
• Zest and juice of 1 lime

For the cucumber water

• 1 cucumber
• Dashi broth
• Rice vinegar

For the horseradish cream

• 40 cl raw cream
• 5 g freshly grated horseradish
• Zest of 1 lime
• salt and pepper

For the dressing

• 1 Meyer lemon (a cross between a yellow lemon and a mandarin or orange)
• 1 caviar lemon
• Cucumber flowers
• A few bronze fennel sprigs
• Caper leaves

Steps for thehorse mackerel and cucumber water

1. Prepare the horse mackerel: remove the fillets, keeping the skin on. Remove the bones (or ask your fishmonger).
2. Prepare the dry brine by mixing salt, sugar and lemon zest. Brine the horse mackerel fillets for 4 hours, gravlax-style. Rinse fillets in clean water, then dry on absorbent paper.
3. Mix all ingredients to make the yuzu marinade. Cut each fillet into 4 portions. Brush the horse mackerel with the yuzu marinade, then flashlight the skin to char.
4. Prepare the cucumber water: wash the cucumber. Cut into cubes, keeping the skin and removing the seeds. Centrifuge, adding a pinch of ascorbic acid to preserve the color. Recover the water and strain through a sieve to extract translucent water, then add a pinch of salt, dashi broth and rice vinegar.
5. Make the horseradish cream: mix the raw cream with the grated horseradish, lime zest, salt and pepper.
6. To serve: place 3 pieces of horse mackerel in a soup plate. Add a cucumber flower, a Meyer lemon wedge, a caviar lemon wedge, bronze fennel and a caper leaf to each piece of horse mackerel. Finally, pour over the cucumber water before serving.