Start by making the cold mango soup. Blend the mango with the ginger, vinegar, salt and pepper. Beat in the extra virgin olive oil until thick and smooth, adding more salt if necessary.
Fillet the mackerel, serving 50 g / 2 oz per person.
Peel 200 g / 7 oz of mango and cut into 1/2 cm / 1/4 in thick dice, three per person.
Pour the soup into 4 dishes. Top with the mackerel and diced mango. Sprinkle with powdered ginger and finish with the microgreens.
Chef's Remark:
"In the Canaries, fish and fruit come at the same time of year—summer—escorted by the cooling trade winds. Microgreens and ginger give a pleasant freshness to this combination, which features on our menu for a number of weeks. And our starters always include fruit, such as pineapple, fig, watermelon, papaya and banana."
Preparation by: Pedro Rodríguez Dios
El Borujo 2008 (DO Valle de Güímar), by Juan Francisco Fariña Pérez. This wine is made from Listan Blanco (grown at an altitude of 1,400 m / 4,600 ft), Gual and Muscatel grapes and stored in new oak barrels that pass on aromas of coconut and vanilla. These form an explosive combination with the mango, and especially with the smoked mackerel.
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