Mackerel, garlic puree, wild asparagus and prawn crackers

Peel the cloves of 2 garlic bulbs and softly confit them in 30 mins in olive oil.

Pre heat the oven to 180°C

Then blend the garlic with 15 cl double cream and season with salt and pepper.

Half 2 filets of fresh mackerel lengthwise and remove the bones.

Season with salt and pepper, brush with olive oil 

Bake in the hot oven for 12 mins

Steam 6 wild asparagus 3 mins

Serve as shown, with crumbled prawn crackers

(Here Myriam's original recipe in Flemish)