Cucumber and horse mackerel salad

Remove the stem from the cucumber, cut it into quarters, leave the core around the seeds, peel the stems and julienne it, remove the chervil from the stem, cut the chives into quarters and place in ice water

Cut the horse mackerel into three pieces, remove the belly bone, backbone and ribs, and season with salt and pepper on both sides

Coat the [2] with flour, beaten egg, and breadcrumbs, then heat olive oil in a pan and fry for 1 minute 30 seconds on one side, then flip and fry for 40 seconds

Place the skin side of [3] on top, sprinkle small pieces of butter all over, and heat in a toaster oven until the butter melts

Drain (1) in a colander, remove excess water, and transfer to a bowl. Mix well with the seasonings in A

Place the horse mackerel (4) in a bowl, top with (5) and drizzle with olive oil