Marinated Mackerel with Squash and Wafers

Beat the 3 egg yolks (setting the egg whites aside) with the flour and 2 pinches of salt using a whisk; slowly drizzle in the melted butter until you obtain a smooth mixture. Whip the egg whites until stiff and gently incorporate them into the egg yolk mixture, obtaining a creamy batter (enough for 8 wafers).

Make the wafers by preheating a special wafer iron at maximum power, then grease the iron with a drizzle of oil and remove any excess with paper towels. Pour a ladle of batter in the center, about 1/4 cup, close the lid and cook for 1 1/2 minutes, until you have a crisp wafer. If you’d like a softer wafer that you can mold into a desired shape, cook the batter for less time, about 45-50 seconds. If you don't have a wafer iron, brush a non-stick pan with oil and dry any excess with a paper towel. Pour approximately 1/4 of batter in, flatten it with the back of the ladle and cook over medium heat for 2 minutes, turning it half way through cooking: the result will be an uneven wafer that is thicker and fluffier.  Or you can spread the batter on a baking tray lined with parchment paper, level it down to a thickness of about 1 mm and then bake at 350°C for 5-6 minutes. Remove from the oven and let cool.

Cut each mackerel fillet into 3 slices, place them in a baking dish and toss them with 1/4 cup sugar, 3 tablespoons salt and the vinegar. Cover them with plastic wrap and let them marinate at room temperature for about 30 minutes. Remove the rind and seeds from the squash and cut it into large cubes, then brown them in a pan with a little bit of oil for 4-5 minutes; add 3/4 cup salted boiling water and stew them over low heat for 5 minutes, covered.

Rinse the mackerel from the marinade, then cook them in the pan with the squash for 5 minutes. Brush the wafers with a thin layer of honey, sprinkle them with the leaves of a sprig of savory and serve with the mackerel and cubed squash.