Spanish Makerel, Chorizo, Romesco Puree, cassoulet of Baby Squid, Banyuls Reduction

To say this dish was inspired by the fishes name would be a fair comment. Its very Spanish in all areas. The Mackerel is a fantastic fish when we can get it and it is best served on the rare side of medium rare, like tuna. It also makes great sashimi or carpaccio. If it is over cooked it becomes dry and has the texture of canned fish. For this dish I've wrapped the mackerel in wafer thin sheets of chorizo. This adds a nice spice to the meaty flesh and also gives the fish a little protection form the pan. I love romresco sauce and this smooth puree goes well with the spices of the chorizo. The cassoulet, although not entirely Spanish, finish of the dish well and fit's right into the story. I sometimes feel that the rich butterieness of the beans needs a little sharpness to lift them to that next level. I could have added a little vinegar to the beans at the last minute but instead I have made a warm jelly with the broth from the beans and sharpened it up with the addition of Banylus vinegar reduction. It works really well and add's another texture to the cassoulet. The baby squid is served in two different preparations, the rings are marinated in a little vinaigrette and the tentacles are deep fried to a nice crunchy finish. The plate is finished with a few drops of the beautiful Banyuls reduction. A nice dish for autumn.