ON A BED OF XXL ASPARAGUS, HORSE MACKEREL WITH A MINT AND A HAM DRESSING

INGREDIENTS:

White asparagus:                             
4 white asparagus spears  
1 bay leaf                       
10 ml. olive oil          
Salt

Horse mackerel:                              
Horse mackerel

Mint and ham dressing:                   
20 gr. ginger                                  
200 ml. grapeseed oil
50gr. mint                           
50 gr. ham                                     

PREPARATION:

White asparagus spears: Trim the white asparagus spears and remove the tip with a sharp knife. Bring water to the boil and add the asparagus with a bay leaf, salt and olive oil. Cook for 10 min. Remove carefully and leave to cool. Chill.
Horse mackerel: Fillet the fish and remove any remaining bones with tweezers. Chill.
Mint and ham dressing: Peel the ginger and infuse in grapeseed oil at 50ºC. Leave to cool and strain through a fine chinois.
Finely chop the ham and mint. Add to the ginger-flavoured oil and set aside.

TO SERVE

Arrange the asparagus spear on a dish and top with the very finely sliced mackerel. Add the dressing and serve.