Mackerel fillets with grilled lettuce hearts

Put egg yolk, mustard and vinegar in the blender.

Add a drizzle of olive oil to obtain a creamy texture.

Taste and season with salt and pepper.

If the mayonnaise is too thinck, add a spoonful of water.

Mix 3 spoonfuls of mayonnaise with 3 spoonful of ketchup. Leave in a cool place.

Preheat the barbecue.

Remove the parsely leaves from the stem and chop finely.

Crush the pepper in a mortar.

Clean the fish. Fill the fish with cherry tomatoes and parsley.

Season with the Salt & Herbs Mixture for Fish and a little ground Kampot pepper.

Cut slashes in the fish.

Cut the lettuce hearts in two.

Brush the fish with a little Huile de Tous les Jours oil and start cooking.

Turn the fish over regularly, fry for about 10 minutes.

Add a spoonful of Huile de Tous les Jours oil and sprinkle the lettuce hearts lightly with the Salt & Herbs Mixture.

Grill the lettuce hearts for 1-2 minutes.

Place the mackerel on a dish or a plate with the grilled lettuce hearts as a side-dish with the ketchup and mayonnaise.

Add about 1 spoonful of olive oil on the grilled fish and season with the Salt & Herbs Mixture and pepper.

Serve immediately.