Marinated mackerel with a dressing of hierbas ibicencas

Chef: Rafa Rodríguez

Restaurant: Aiyanna Ibiza

Marinated mackerel with a dressing of hierbas ibicencas

Recipe Details:

  • Difficulty: Medium
  • Prep time: 00:30min
  • Serves: 2
  • Type of food:


  • Mackerel: 150 g
  • Baby radish: 20 g
  • Green shoots: 10 g
  • For the marinade (10 portions):

  • Shellfish stock: 500 g
  • Spring onions: 2
  • Garlic: 2 cloves
  • Pumpkin: 100 g
  • Black peppercorns: 5 g
  • Hierbas ibicencas: 300 g
  • Rice vinegar: 500 g
  • Soy sauce: 50 g
  • For the Parmesan cream (20 portions):

  • Parmesan cheese: 375 g
  • Cream: 750 g
  • Milk: 160 g
  • Xantana gum: 2 g


Cut the backbone of the mackerel and divide the fish into portions.

Slice the baby radish using a mandoline.

For the marinade:
Cook the onion, garlic and pumpkin in that order, add the wine and reduce by half. Add the hierbas ibicencas liqueur and reduce by half; then add the shellfish stock, soy sauce and vinegar and allow to boil for 5 minutes.

Arrange the mackerel fillets with the skin underneath, and pour on the marinade at 80º C. Let it rest for 15 minutes at room temperature; then place in the refrigerator and allow to rest for 2 hours. Remove the mackerel from the marinade and place in sunflower oil.

For the Parmesan cream:
Cut the Parmesan cheese into small pieces and grind into a powder in a Thermomix. Add the rest of the ingredients to the Thermomix, and process for 10 minutes at 60o. Pour into a bag and set aside in the refrigerator.

To serve:
On the plate, arrange the Parmesan cream, mackerel, and the vegetables from the marinade. Add the marinade dressing. Decorate with the baby radish and the green shoots.