What makes this dish so special is same day mackerel... and don't overcook it! I prefer it still slightly pink inside.

Service for 4

For the Saffron Aioli

1 cup plus 1 tablespoon olive oil
2 garlic cloves
1/2 t. hot water
1/8 teaspoon crumbled saffron threads
2 egg yolks
1 teaspoons fresh lemon juice
1 teaspoon dijon-style mustard
salt , pepper, cayenne pepper

Put saffron threads in a small cup, then add hot water and let stand 5 minutes. Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth to form a saffron mayonnaise.

Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.

For the Yukon Potato Chips

Peel and Slice the potatoes thin using a mandolin (1/8 inch). Soak the potatoes in water for 30 minutes - hour in the refrigerator. This will take out some of the starch and make for a crispier chip. Remove from the refrigerator and dry with a paper towel. In a bowl coat the potatoes with either butter, olive oil or duck fat. You can also use a combination of olive oil and butter. Lay the potato slices on parchment paper that sits in a baking rack. Roast the potatoes at 375 F till they have reached the desired color ... approximately 20 minutes. Times are tricky with this dish since factors such as initial temperatures, thickness of potatoes and oven properties can drastically alter the outcome. Once you get your times straight this becomes a very easy dish to prepare.

Spanish Mackerel :

Score the skins of 4 Spanish mackerel fillets trying not to pierce into the flesh. Dry the fillets with a paper towel then salt and pepper both sides. Coat both sides with a little oil and broil skin side up. If the fillets are thin it will not be necessary to turn the fish.

Assembly:

Place a mound of Remoulade on each plate. Lay a fillet on top of each mound of Remoulade. Garnish the dish with roasted potato chips. Garnish with parsley

Wine Notes:

Spanish Mackerel is difficult to pair. But remember that tannins pair well with fatty foods, since the astringency of the tannins cuts through the viscosity of the fat. A tannic rose from ... Cote de Rhone.