Serves 4



1 piece mackerel, fillet and skinned

60g sugar

40g salt

300g fennel, finely chopped

200g  onions, finely chopped

150g Granny Smith apples, finely chopped

100g sepia ink

1 lemon

1 pinch of salt

24 pieces sea asparagus, cut finely

4 pieces mini cucumber, cut in round slices

Bronze fennel to garnish

100g chives

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.