Line-Caught Lisette Confit with Apricot delicate and fragrant

1. 4 mackerel, bright and fresh, head removed, opened along the belly with the backbone just drawn out and removed from the center
2. 3 Bergeron apricots not too ripe (2 will be cut into very fine dice and 1 into fine slices to preserve the mackerel)
3. 7 oz (200 g) of glasswort, sorted then cooked for 20 seconds in boiling water, cooled in ice water and drained

Instant marinade

1. 0.6 cup (15 cl) of good olive oil
2. 1 juice of untreated yellow lemon
3. 0.5 oz (15 g) of ginger cut into tiny dice
4. 3 Bergeron apricots cut into tiny slices
5. 1 small bunch of chives or spring onion greens (I prefer)
6. 1.7 fl oz (5 cl) of soy sauce
7. A hint of wasabi (if you have it)
8. Fine salt and Espelette pepper

For seasoning the glasswort salad

1. 1.4 fl oz (4 cl) of rice vinegar (or cider vinegar)
2. 1.4 fl oz (4 cl) of olive oil