Marlin Trio (Marlin 16 Spices – Marlin Horseradish – Marlin Smoked Prune)

Fit the whole cream in whipped cream without adding anything and reserve in a cool place.

Take the smoked marlin (or another smoked fish) and reserve in a cool, thin and thin slice, chop the rest (about 520 gr) in very small pieces and keep cool.

Chop the various spices (parsley, onion, cotomili, onion tail and garlic), crush the head of garlic mashed.

Divide the finely chopped fish into two bowls and add the spices.

Spread the whipped cream evenly in both bowls.

Marlin 16 spices: add a good teaspoon of 16 spices and mashed tomatoes and pepper. Mix delicately but intimately together and reserve.

Marlin horseradish: add two to three teaspoons of horseradish, mashed garlic as well as nutmeg, and salt. Mix delicately but intimately together and reserve.

On a plate, divide the two preparations in the plates through a cookie cutter or make quenelles. Between the two preparations, place a bed of cucumber, over a slice of smoked fish on which you place a prawn marinated (inflated) with water and vanilla and finally some filaments of grated paprika.