1 piece mackerel, fillet and skinned
300g fennel, finely chopped
200g onions, finely chopped
150g Granny Smith apples, finely chopped
100g sepia ink
1 pinch of salt
24 pieces sea asparagus, cut finely
4 pieces mini cucumber, cut in round slices
Bronze fennel to garnish
2dl rape oil
Mix the sugar and salt and grave the mackerel with the mixture. After one hour wash the mackerel, dry it and store in a refrigerator.
Roast the onion in olive oil until golden, add the fennel and roast further. Add the apples, a pinch of salt and the sepia ink and cook softly, then blend in thermo mix with the lemon. Pass through fine sieve.
Blend the chives with the rape oil and put into a thermo mix at 50 degrees. Pass through a fine sieve and store in cool place.
Plate up and garnish with bronze fennel.
Find out more about Chef Mlinarevic at his chef profile on FOUR.