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| 25 Gramm | Chopped chives; (1oz) |
| 400 Gramm | New Potatoes; (14oz) |
| 50 Gramm | Shallots; (2oz) |
| 50 Gramm | Creme fraiche; (2oz) |
| 100 Gramm | Shallots; (3 3/4oz) |
| 100 Gramm | Carrots; (3 3/4oz) |
| 25 Gramm | Garlic; (1oz) |
| 10 Gramm | Saffron filament; (1/2oz) |
| 250 Milliliter | White wine; (9fl oz) |
| 250 Milliliter | White wine vinegar; (9fl oz) |
| 100 Milliliter | Olive oil; (3 1/2fl oz) |
| 10 Gramm | Sugar; (1/2oz) |
| 4 | Fillets mackerel |
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Dice the new potatoes into 1cm dice, then cook the new potatoes in boiling salt water until soft. Drain them and put back into pan and bind with the chopped chives and creme fraiche.
Boil the wine, vinegar, sugar and saffron and reduce by half. Finely slice the carrot shallots and garlic and cook in the olive oil, then add to the wine and saffron reduction.
Press the potato salad into a cutter. Pan fry the mackerel skin side down until golden brown and then turn over and finish on the fresh side.
Sit on top of the potato salad and top with the Escabeche dressing.
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