**Ingredients for the carpaccio:**
– ½ blue meat radish (or watermelon radish / daikon-style)
– ½ red onion
– 1 carrot
– A few sprigs of thyme
– 10 cl white wine vinegar
– 20 cl cider vinegar
– 1 tbsp olive oil
– Salt, pepper from the mill
**For the marinated mackerel:**
– 2 blue meat radishes (or similar)
– 1 shallot
– Basil or shiso (for garnish)
– Olive oil
– Fleur de sel (flaky sea salt)
**Instructions:**
1. **Prepare the marinated mackerel:** Fillet the mackerel, remove the skin and bones. Cut into thin strips. In a casserole, combine the white wine vinegar, cider vinegar, thyme, and a pinch of salt. Bring to a gentle boil. Add the mackerel strips and cook for 3 to 4 minutes. Remove from heat, cover, and let cool completely in the marinade. Refrigerate.
2. **Prepare the vegetables for the carpaccio:** Peel the radishes, carrot, and red onion. Slice them very thinly (ideally with a mandoline). Place in a bowl.
3. **Make the marinade:** In a small saucepan, heat the olive oil gently. Add the finely chopped shallot and cook until translucent. Pour in the white wine vinegar and cider vinegar, then add the thyme. Let it simmer gently for 15 to 20 minutes. Remove from heat, strain, and pour the warm marinade over the sliced vegetables. Let it marinate for at least 3 to 4 hours (or overnight in the fridge for best results).
4. **Assemble:** Drain the marinated mackerel fillets. Arrange the drained vegetable carpaccio on a serving plate. Place the mackerel strips on top. Drizzle with a little olive oil, season with fleur de sel and freshly ground pepper. Garnish with a few basil or shiso leaves if desired.
5. **Serve** chilled, as a fresh and elegant starter.
**Our tips:**
– For an even more beautiful presentation, you can add a few drops of lemon juice or a touch of citrus zest to brighten the dish.
– The longer the vegetables marinate, the more harmonious the flavors become.
– This carpaccio pairs wonderfully with a glass of chilled white wine or rosé.
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This is a bright, crunchy, vinegar-marinated vegetable carpaccio paired with lightly cooked mackerel — very fresh and elegant!
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