Marinated blue fish salad with vegetables

Un poor fish salad (but so to speak) on a table full of sun and blue. The protagonist is a precious fabric, a true classic, which goes very well with the contemporaneity of the highly frayed linen napkins and hyper-geometric plates.

INGREDIENTS FOR 4:
2 very fresh small mackerel
800 g sardines and anchovies
2 courgettes
1 carrot
1 small yellow pepper
1 stick of celery
parsley, bay leaf and white pepper
black peppercorns, thyme
1 clove of garlic
1 spring onion
1 glass of rice vinegar
4 organic lemons (the juice and a little grated zest)
extra virgin olive oil and salt.

Procedure

Thoroughly clean the mackerel, sardines and anchovies which you will have previously chilled in the freezer for at least 48 hours, then remove the heads and spines. Divide the sardines and anchovies into fillets and the mackerel into pieces, then place them all, well spread out, on a large plate.

Sprinkle the fish with a pinch of salt and ground white pepper, black peppercorns, sprinkle it with the lemon juice and let it marinate for at least 8 hours, turning several times pieces and fillets.

Clean the vegetables, slice them and sauté them in the wok with a little oilthe garlic clove and the spring onion. Then salt them and keep them aside.

Remove the fish from the marinade and divide it between platesseason it with extra virgin olive oil, dill and lemon zest. Then accompany it with the vegetables.