MACKEREL
2 fresh, fatty mackerels, medium sized

AJO BLANCO

Part 1

40g toasted sourdough bread
400g razor clam stock (add water to reach this volume if needed)
2g garlic
10g Colatura (Italian fish sauce)
25g toasted almond
1g sea salt
50g milk

Part 2
30g lemon juice
30g extra-virgin olive oil

BERGAMOT GEL

Part 1
150g lemon juice
100g lime juice
100g yuzu juice (fresh or frozen)
100g bergamot juice
100g sugar

Part 2
50ml water
6.5g agar-agar
5.5g gellan

DILL AND PARSLEY OIL
1 bundle of dill
1 bundle of parsley
600g grapeseed oil
Squeeze of lemon juice
Zest of bergamot

RAZOR CLAMS
1kg of razor clams
2g thyme
1 clove garlic
Pepper, to taste
Olive oil, as needed
100ml water

SALAD
1 chestnut
Think slices of white grapes
Fresh herbs (marigold, purple basil, bronze fennel)

1 — MACKEREL 
Fillet the mackerel and sprinkle a good amount of sea salt on the skin. Brine for 2 hours. Peel down the silver skin and debone the fish with a pin bone remover. Cut into required portions, and à la minute marinate with olive oil, fleur the sel, pepper from the mill, lemon zest and juice – like a raw marinated fish. 

2 — AJO BLANCO 
Mix ingredients from Part 1 and rest overnight. Mix in kitchen mixer with 30g of lemon juice and 30g of extra-virgin olive oil. Blitz until smooth. Sieve and keep it cold until service. 

3 — BERGAMOT GEL 
Mix ingredients from Part 1 and bring to a boil. With ingredients from Part 2, bloom, and incorporate the hot mix with a hand mixer until completely dissolved. Bring to a boil once and set in a high container until firm and room temperature. Mix the set gel into a smooth fluid with a hand mixer. Put in a piping bag. 

4 — DILL AND PARSLEY OIL 
Blitz the bundles of dill and parsley. Mix with the grapeseed oil in a kitchen blender for approximately 10 minutes. Add a good squeeze of lemon and some bergamot zest. Sieve the mix and let it rest to split the oil from the water. Strain the oil off and store it in a container. Discard the water particles. 

5 — RAZOR CLAMS 
Briefly pan roast 1kg fresh razor clams with pepper, garlic and thyme in hot olive oil. Add 100ml of water. Cover with a lid. Steam for approximately 30 seconds until the clams open. Transfer in a cold container so they cool down as soon as possible. Strain the liquid. Keep the flesh of the clams in their own juice. Cut the razor clams in nice portions and marinade in olive oil, lemon zest and a bit of freshly ground pepper. 

6 — SALAD 
Peel the chestnut and slice into batons. Steam for 30 seconds and marinate with olive oil, fleur de sel and pepper. Thinly slice the white grapes. 

FINISHING & SERVING INSTRUCTIONS 
Plate fish, razor clam, gel, chestnut and grape slices. Finish with herbs on each piece of fish.