CRISO, CHAR-GRILLED MARINATED SPANISH MACKEREL WITH BLACK VINEGAR

INGREDIENTS:  

Fillet of Spanish mackerel:  (700gr) 

Miso marinade:                    
2000 gr white miso grains
45 ml light soy sauce 
100 ml sake
140 ml mirin

Yuzu oil :  
 4 litres first-press sesame oil 
Yuzu peel (6 yuzus) 

Puffed rice: 

Vinegar :  
250 ml black vinegar
120 ml strong soy sauce
20 ml mirin
20 gr fresh ginger
6 Matsutake mushrooms 

PREPARATION:  
Fillet the Spanish mackerel and remove the skin. Prepare the miso marinade by mixing all the ingredients. Wrap the mackerel in a net. Submerge in the miso marinade and chill for 48 hours. Prepare the yuzu oil by submerging the peel in the oil and heating at 70ºC for 8 hours to flavour the oil. Remove the yuzu peel. Take the mackerel out of the marinade and remove
any remaining bones. Place on a metal skewer and heat in the yuzu oil at 53ºC for 28 minutes. Drain the fish and brush the skin side with egg
white. Adhere the puffed rice to the skin side.   

TO SERVE:  Char-grill the mackerel on both sides. Meanwhile, grind the puffed rice with the vinegar. Remove the fish from the skewer and cut into pieces. Also char-grill the matsutake mushrooms soaked in black vinegar. Serve alongside the fish.