Fillet of Mackerel with Caramelized Onions and Sweet Peppers

In this recipe, the mackerel is ‘cooked’ in a sousing liquor made with white wine, white wine vinegar and water and flavoured with pickling spices, star anise and herbs. The combination of the sharp, soused taste and the sweetness of the onions and peppers works really well. I like to present this dish on very thin short pastry discs. This gives the dish another texture, almost like eating an open flan.