A Recipe by Michel Guérard

Ingredients

• 4 fillets of mackerel, skin left on, each about 200g
• 1 tsp olive oil
• Salt and pepper to taste
• 50 g shallot, finely chopped
• 1 tsp julienne strips of peeled fresh ginger
• 1 tsp julienne strips of peeled garlic
• 15g pimientos del piquillo, cut into ½ cm dice
• 1 tbsp dry white wine
• 3 tbsp Xeres vinegar or other sherry vinegar
• 2 tbsp soy sauce
• 2 tbsp concentrated tomato paste
• 3 tbsp Mushroom Vinaigrette
• 500g leeks, trimmed to give about 2/3 white and 1/3 green parts
• 15g fresh ginger, peeled and chopped
• 40g mango, cut into ½ cm dice
• 10g lemon zest, blanched and refreshed 3 times, then cut into 2mm dice
• 2 tbsp finely chopped or snipped fresh coriander
• 2 tbsp dry white wine
• Pinch of ground chilli pepper