Maître Andrè Puffed pastry
4 young lisette mackerels
Semi-dried tomatoes
Dried oregano
Herbs Provençales
Extra virgin olive oil
Balsamic vinegar

Cut out a round shape of puffed pastry Maître André (around 12 to 15 cm in diameter)
De-bone the mackerels or have your local fishmonger fillet them for you
Dress the puffed pastry shells with the semi-dried tomatoes, sprinkle with oregano and drizzle with olive oil.
Bake off in a pre-heated oven set to 170°C for around 15 to 20 minutes.

Sprinkle the mackerels with olive oil and Herbs Provençales. Briefly griddle them à la plancha. Dress the mackerels onto the tartlet and finish off with olive oil and balsamic vinegar.