Ingredients:
- Mackerel loins • Red onion
- 50 g vinegar • 15 g oregano
- Thin black potato slices
- Different tender lettuces
- Fresh sprouts
Green mojo
- 30 g garlic
- 100 g very fresh coriander
- 1 green palm tree pepper
- 30 g avocado
- 15 g cumin
- 100 g seed oil
- 30 g white wine vinegar
- 50 g water • Salt • Pepper
Preparation:
Cook the mackerel loins in a bed of coarse salt, a little vinegar and oregano.
For the Green Mojo, mix all the ingredients and grind in the Thermomix until you get a very fine mojo. Mix the alginate in a third of the mojo and crush with the blender to get a perfect dissolution. Heat to 90° C, remove from heat and add the remaining green mojo. Dissolve the sodium citrate. Strain and reserve until the moment of serving.
For the presentation, arrange a base of slices of cooked black potato, place on top of a loin of mackerel, lettuce and fresh sprouts and, finally, the balls of green mojo.