Evens Lopez shares the recipe for his simple, flavourful mackerel dish, perfect for surprising guests on a warm summer’s day.
The dish is inspired by two of Lopez’ favourite ingredients: mackerel and porcini mushrooms. The humble mackerel reminds the young chef of his childhood in Peru, where the fish is sourced by local fisherman during the summer months, and commonly found marinated in dishes like ceviche. Meanwhile, the porcini mushrooms, found on the forest floor, give the young chef a solid grounding in the present, and his life in Europe working at the Clove Club. He says: "the vegetal side of a dish is really important and that’s why in my dish it takes as much importance as the fish.”
Follow Lopez's step-by-step recipe for a fusion of flavour.