Ingredients for 2 people:
Mackerel in olive oil (1 can) · For the white garlic: Cashew nuts (200 g) · Water (300ml) · Garlic (1/2 clove) · Girasol oil (30ml) · Apple vinegar (5ml) · For the chimichurri: Minced garlic · Dried tomato · Fresh thyme · Fresh oregano · Sage · Sweet paprika · 3 parts oil · 1 apple vinegar · 1 white wine · For tomato cream: Tomato (200 g) · Tomato paste (30 g) · Perrins (5 drops) – Siracha (2 drops) – chimichurri (40 g) – Xantana (1,5 g)
Crush white garlic with water, sunflower oil, vinegar and anarcards in a blender to make an emulsion.
For the chimichurri sauce, mix chopped garlic, dried tomato, fresh thyme, a little sage, sweet paprika, oil, apple vinegar and white wine. Cut the tomatoes and figs. Dress them with chimichurri sauce. Crush 200 grams of tomato. Mix them with the tomato paste, 5 drops of perrins, 2 drops of siracha and 40 grams of chimichurri sauce to make a cream.
Sauté the tomatoes, figs and canned mackerel. Apply the cream to taste and serve.