Extract the juice of <quantity>1</quantity> cucumber in a juicer

Add the equivalent of 2% of the juice weight in salt. Mix and pour it into a sealable jar

Trim, peel, and cut <quantity>1</quantity> cucumber into thirds

Slice it lengthwise in a mandoline

Place the cucumber in a jar and make sure it is completely covered by the liquid

Close the jar with the lid and let it rest at room temperature for at least 3d to ferment. If you like it more sour, let it rest for up to 1w. The fermented cucumbers are ready

Open and remove <quantity>12</quantity> oysters from the shells. Place them on a tray lined with parchment paper

Place the oysters in an oven at <temperature>70<unit>°C</unit></temperature> for 12h, until dry

Add <quantity>500<unit>g</unit></quantity> mussels and <quantity>1<unit>L</unit></quantity> of water mixed with <quantity>100<unit>ml</unit></quantity> of white wine to a tall pot. Bring to a boil

When it reaches the boiling point, reduce the heat to low. Simmer for 20 minutes, or until the mussels are fully cooked

Place <quantity>100<unit>g</unit></quantity> of fig leaves in a blender

Add <quantity>250<unit>ml</unit></quantity> of sunflower oil at <temperature>80<unit>°C</unit></temperature>

Blend for 10m at full speed, until a bright green color is obtained

Strain the oil through a clean fine cloth. The fig leaf oil is ready

Drain the mussels and reserve the liquid

Pour the liquid into a saucepan and reduce it by half

Add the dried oysters and simmer over low heat for 20m, until the broth turns amber

Add <quantity>1<unit>tbsp</unit></quantity> of coriander seeds, <quantity>½<unit>cup</unit></quantity> of sugar, and <quantity>½<unit>cup</unit></quantity> of salt to a tray

Place <quantity>2</quantity> mackerel fillets, with the skin facing up, on the tray. Gently press and let them sit for 10m to cure

Rinse the fillets in ice cold water and pat them dry

Place the fillets on top of a grill or another tray and use a kitchen torch to lightly burn the skin. The cured mackerel is ready

Strain the liquid from the oysters. The dry oyster sauce is ready

Run a knife along both sides of the Cured Mackerel's central spine to remove it. Cut the fillet into evenly sized medium pieces

Place the fish pieces, flesh side down, on a paper towel–lined tray to dry

Place slices of the Fermented Cucumbers on a paper towel to absorb the excess liquid

Arrange a portion of the mackerel pieces in a bowl and cover with cucumber slices

Garnish with fennel fronds and edible flowers to taste

Combine <quantity>1½<unit>tbsp</unit></quantity> of the Fig Leaf Oil with <quantity>¼<unit>cup</unit></quantity> of the Dry Oyster Sauce

Pour a portion of it over the mackerel and cucumber bowl. The mackerel, fermented cucumber & dry oyster sauce is ready. Enjoy!