Smoked horse mackerel with vegetable scales, Portuguese couscous and orange sauce (Carapau fumado, com escamas de legumes, cuscuz português e molho de laranja)

Season the fish fillets with salt, orange and herbs.

Bring small circles of courgette and carrot to make the false scales of the fish.

Make a fish smoke with the fish and vegetable trimmings (used to cook couscous and make the sauce for the dish)

Smoke the fillets with the peel of the oranges in a perforated tray over a flat one and cover with foil.

Using the carrot and courgette from the stock, puree with a fork to finish the couscous.