Jimbee lettuce leaves with cured, marinated mackerel and tomato bread ice cream

For the marinade

  • 40ml soy sauce
  • 40Ml rice vinegar
  • 15g sugar
  • 2g salt
  • 20g of standard kimchee base
  • 10ml sesame oil
  • Zest and juice of half a lime

Mix all the ingredients together until you have a marinade with all of the components completely integrated.

For the marinated mackerel

  • 3 pieces of mackerel
  • 300g salt
  • 200g sugar

Marinade, made in advance

Separate the mackerel fillets and remove the bones. Dry them off and put them on a tray; cover the top and bottom of them with a mixture of salt and sugar and leave for 30 minutes. Wash and dry thoroughly. Using a knife, remove the second skin of the mackerel. Cut the fillets lengthways, then cut each strip 3 times, so you have 6 pieces per fish. Place in vacuum pack bag with the marinade, and leave to marinate for 15 to 20 minutes. Before serving, add to a water bath at a controlled temperature of 55ºC for a couple of minutes.



For the tomato bread ice-cream

  • 500g cherry tomatoes or very ripe hanging tomatoes
  • 500g loaf of bloomer bread
  • 100g of ProSorbet 100 Fred or other ice cream stabiliser
  • 60ml Arbequina olive oil
  • Tablespoon of salt and black pepper

 

Wash the tomatoes and cut into quarters. Cut the bread into small chunks. Blend the tomatoes in a food processor, strain and put back in the processor with the rest of the ingredients, add the stabilisers and season. Allow to cool in the fridge if necessary, then put the mixture in the ice-cream machine. Keep in the freezer.

 

For the endive and pomegranate salad

  • 1 piece of curled endive
  • Olive oil
  • Salt
  • 1 ripe pomegranate
  • A few drops of sherry vinegar

Remove the seeds from the pomegranate and wash the endive. Put the leaves in warm water for five minutes and then cool with cold water. Dry on kitchen roll or an absorbent paper towel. Mix the endive and pomegranate together in a bowl and add the rest of the ingredients.

Assemble

Place a bit of the endive and pomegranate salad inside the Jimbee lettuce leaves. Place the mackerel on top, drizzle a little of the marinade over the top and sprinkle a few toasted breadcrumbs in the centre. Then place the tomato ice cream on top, a pinch of salt and a dash of olive oil.