Mackerel cooked in tomato acid with avocado oil, couscous and fermented cardamom

Tomato sour / broth:

• 4 tomatoes
• oregano
• garlic
• spices all herbs
• salt

Couscous:

• 10gr finely chopped shallot
• 50gr olive oil
• Moroccan spices (vadouvan / garam masala)
• 100gr couscous
• 500gr tomato stock
• 10gr Tom berries
• 10gr cucumber
• ½ finely chopped shallot
• 1 lemon zest and juice
• 2gr chopped parsley
• 2gr finely chopped dill

Mackerel:

• mackerel
• salt

Garnish:

• cucumber
• tomatoes
• avocado oil
• Zorri Cress

Tomato sour / broth:

• Grind 4 tomatoes in the food processor and bring to the boil with oregano, garlic and allspice herbs.
• Pass and infuse in fermented cardamom.
• Season with salt.

Couscous:

• Fry the shallot in a pan with olive oil and the Moroccan spices. Add the couscous and cook with the tomato stock.
• Once it has become cold, add the remaining ingredients.

Mackerel:

• Fillet, marinate and cook the mackerel in the stock for two hours.
• Before serving, burn the mackerel with the gas burner and sprinkle smoked salt on top.

Garnish:

• Finish the dish with cucumber rolls, halved tomatoes, avocado oil and Zorri Cress from Koppert Cress.

Recipe: Takis Panagakis - Mazie, The Hague