In a pot we mix the oil, vinegar, wine and water in equal quantities. The type of vinegar and wine can vary and will give us a different touch depending on the mixture we choose.
Cut the head of garlic in half and add the two halves whole to the pot. Peel the white onion and cut it in half and add it too. Then add a bay leaf, some sprigs of parsley, white peppercorns and the black pepper. Cover the pot, put it on high heat until it boils and let it cook for about 15 minutes. In the meantime, peel the tomatoes and add them whole to the pot.
We bathe the tomatoes in the pickle with a ladle from time to time, for about 10 minutes. For the llampuga, we make individual portions and cook it for about 2 minutes with the skin down in a pan with a little olive oil. For the vinaigrette, we mix the leaves and flowers of the herbs we have chosen in a bowl and add a little oil, salt, vinegar and pickle broth.
We serve the tomatoes, onion and lampuga on a plate with the vinaigrette on top.
