Mackerel in groundnut oil, structure of Gordon Finest Red with light herbs, a fresh touch of grapefruit and ginger

Preparation

• Cut the mackerel into chunks.
• Add the shallot, the finely chopped onion and a dash of groundnut oil.
• For the structure : heat the Gordon Finest Red, add the four herbs and the agar, pepper and salt.
• Let set.
• Arrange the tartar in the pastry.
• Add pieces of radish, black olives and the mixed herbs
• Finish with cubes of jelly, a scoop of grapefruit sorbet and a pinch of cumin.