Warm-marinated mackerel with broccoli variations

Method

For the warm marinade

• 1

  In a stainless steel saucepan, combine the water, Il Deciso vinegar, bay leaf, salt, and peppercorns, then bring to a boil. Remove from the heat and submerge the mackerel fillets (previously filleted and rinsed). Cover with plastic wrap and leave to warm-marinate at room temperature for about 2 hours.

For the broccoli cream:

• 1

  Cook the broccoli florets in boiling salted water, then immediately transfer them to an ice bath to chill. In a pan, heat a splash of extra virgin olive oil with the garlic, a pinch of chili powder, and the chopped anchovies. Sauté until the garlic turns golden, then remove it. Add the broccoli florets along with their cooking water and bring to a rapid boil for no more than two minutes. Blend until smooth and pass through a fine sieve.