Fillet the mackerel, portion, temper and flame briefly with a Bunsen burner, glaze the cut with olive oil and season with sea salt.
Mix all ingredients cold.
Peel the cucumbers, remove the seeds, cut into fine cubes and juice the other part. Reduce all the ingredients over a low heat and season to taste.
Combine the ingredients, simmer over a low heat for a few minutes and leave to cool, covered with foil.
Season the juice with the spices and stir in the gluconolactate. Put the finished mixture into the alginate bath with a spoon for a few minutes.
Core and juice the cucumbers, bring to the boil with cucumber vinegar, sea salt and chilli and season to taste. Then bind with agar agar and gelatine, leave to cool and puree.
Cut fully ripe pineapple into narrow strips and roast on a cast-iron plate over direct heat without adding fat.
Royal Premium Caviar
Once the various ingredients have been prepared, they can be arranged on a plate together with 15g of Royal Premium Caviar.