Mackerel Mousse Rice Timbale

Preparation:

Preparation: Wash the tomatoes, peel them, cut them in half and remove the seeds; peel the ginger and chop it coarsely. Heat the olive oil in a saucepan, add half the ginger, the tomatoes, a pinch of thyme, a bay leaf and a chilli pepper, season with the necessary salt and a grind of pepper and cook over moderate heat. until you get a rather thick sauce. In the meantime, clean the mackerel, remove the head and tail and wash them carefully under running water. Fill a clean saucepan with water, put in the peeled onion, the remaining chilli pepper and bay leaves, bring to the boil, then add the heads and tails of the fish. Let the broth cook for about 10 minutes over high heat, then add the fish, lower the heat and continue cooking for another 10 minutes over moderate heat. Once the indicated time has elapsed, drain the mackerel, let it cool, remove the bones and skin and blend the pulp together with half the cream, the rest of the ginger, salt and pepper. In a saucepan, bring to the boil a quantity of water slightly larger than the volume of the rice, add the rice and cook over moderate heat until it has completely absorbed the water. Also boil the spinach, drain it and mix it in a bowl with the rest of the cream. Stir half of the rice into the spinach mixture and half into the tomato sauce. Grease a charlotte mold, flour it and arrange the spinach mixture. Cover it with the mackerel mousse and finish with the tomato rice, leveling each layer well. Press the preparation carefully, then cook it in a bain-marie in a hot oven (220 degrees) for 30 minutes. At the end, unmold the timbale on a serving plate and serve immediately.