Grilled mackerel with zucchini and chanterelles

Prepare all the ingredients. Light the coals.

Coat the sweet potato with vegetable oil, wrap it in foil, and place it in the coals to bake until soft - about 1 hour.

Cut the mackerel into fillets.

Season the fillet with salt and pepper, drizzle with olive oil, add oregano and thyme sprigs, mix and let marinate for 15 minutes.

Cut the zucchini in half and make small grid-like cuts on the inside.

Salt, pepper, and brush the zucchini with vegetable oil.

Place the zucchini and mackerel on the grill skin side up. Grill the mackerel for about 5 minutes, and after 5 minutes, flip the zucchini and grill for another 5 minutes.

Pass the sweet potato pulp through a sieve into a cast iron skillet. Add 20 grams of butter and milk, and mix.

Place the pan with mashed potatoes on the grill to keep it warm.

Remove the fish fillet from the heat, transfer it to a heatproof dish, and brush with teriyaki sauce.

Slightly moisten 50 grams of alder chips with water and throw them on the coals.

Place the mackerel on the grill and cover it with foil, leaving space for smoke to enter.

Heat the cast iron skillet directly on the coals.

Put 30 grams of butter in a hot pan, add a sprig of thyme and a crushed garlic clove.

Put the chanterelles in the pan and fry until golden brown.

Move the chanterelles to the edge of the pan and add spinach next to them, sauté for about 1 minute, stirring. Season with salt and drizzle with lemon juice.

Place sweet potato puree on the plate, cut zucchini into thick slices and place them next to the sweet potato, add spinach.

Place the mackerel on top and add the fried chanterelles on it.

Serve immediately.