A recipe from Yann Lainé and Caroline Rostang of L’Absinthe, Paris

Serve with a well-chilled pale beer.

Mackerel
Considered the most beautiful of blue fish from northern waters, with delicate flesh, mackerel should be plunged into cold water before cooking, whether poached, cooked in court bouillon or en papillote, baked or barbecued.

When buying mackerel, be sure it is extremely fresh and firm, shaped into an arc on the market stall.

1. Fillet the mackerel into boneless skinless fillets. Cut into small dice and set aside.
2. Chop the tarragon and cut the cherry tomatoes into small dice.
3. Gently combine the mackerel with the tarragon, tomato and olive oil and season with salt and pepper.
4. Whip the cream to soft peaks; blend in the mustards and season with salt and pepper.
5. Cut the baguette into long sticks and brush with a little olive oil. Toast in the oven for a moment.
6. Arrange the mackerel mixture in the center of 6 plates. Using two spoons, form quenelles of whipped cream and place them on each serving of mackerel.
7. Arrange a few crispy baguette sticks on top and garnish with a sprig of chervil.
8. Surround with a ribbon of olive oil and a few drops of balsamic vinegar.

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A recipe from Yann Lainé and Caroline Rostang, l'Absinthe, Paris