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4
servingsEasy
Published 2008
This dish is packed with big, harmonious flavors—ham, capers, lemon, and peppers—that contrast with the assertive mackerel and create a vivid plate. It’s kind of a sandwich in a sandwich. Dry-cured ham is placed between two fillets, which are cooked sous vide, then sandwiched in brioche, like a grilled sandwich.
The Spanish capers, lemon suprêmes, and piquillo are not only bold accompan