Fashion Watermelon Montadito with soy-marinated mackerel

  • 4 CABBLES
  • 8 WATERFLOWER TOASTS 3*1*10 CM
  • 16 TABLE SPOONS OF MELOCOTON VINEGAR
  • 1 BAG OF SPROUTS
  • 1 BOTTLE OF SOYBEAN

Clean the mackerel thoroughly of skin and scrapes and freeze. Once defrosted, soak in soya for 24 hours. To assemble, we make a 3110 cm toast on which we place some leaves of tender sprouts, rocket or lamb’s lettuce (as desired) and add a vinaigrette made with peach, onion, pepper, all very finely chopped, oil, vinegar and salt. We can accompany it with some chopped Asian kikos.