Ingredients for 4 servings

servings
instant marinade, mixed salad of
  • Lisettes are small mackerel caught from May onwards, succulent less fatty and with a finer taste than their older counterparts, they are often caught with a particular technique: fishing "with a machine gun" using lines equipped with numerous hooks that are trailed along the bank.
  • Line-caught Lisette with Apricot Confit for 4 people:
  • 4 bright lisettes with head removed then opened on the belly, the backbone just pulled and removed from the center.
  • 3 Bergeron apricots not too ripe (2 will be cut into very fine dice and 1 into fine slices to confit the lisettes)
  • 200 g (7 oz) of samphire sorted then cooked for 20 seconds in boiling water refreshed in ice water and drained.
  • "Instant" marinade
  • 15 cl (0.6 cup) of good olive oil
  • 1 juice of untreated yellow lemon
  • 15 g (0.5 oz) of ginger cut into tiny dice
  • 3 Bergeron apricots cut into tiny slices
  • 1 small bunch of chives or green onion tops (I prefer)
  • 5 cl (1.7 fl oz) of soy sauce
  • a hint of wasabi (if you have some)
  • fine salt and Espelette pepper
  • For seasoning the samphire salad
  • 4 cl (1.4 fl oz) of rice vinegar (or cider)
  • 4 cl (1.4 fl oz) of olive oil
  • a good turn of the pepper mill