Horse mackerel with tapioca, garlic flowers and liquefied watermelon and tomato

One of those brilliant dishes that has succeeded in dazzling even the most atavistic of diners—those that question anything that is not the habitual recipe—char-grilled or with refrito (olive oil and sautéed garlic, typically Basque). It dazzles, and this is no small feat for various reasons. First, because the fish gives the sensation of being semi-raw due to its cooking at low temperature—a technique of which Isaac Salaberria is a master. Specifically, the filet is submerged in olive oil, where it remains at 40º C for 5 minutes, after which it is removed from heat and left in the ...