Mackerel Gravlax With Roasted Red Pepper Puree

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2 (10-ounce) mackerel fillets

3 tablespoons fine sea salt

3 tablespoons sugar

1 bunch cilantro sprigs

1/2 cup thinly sliced shallots

2 medium red bell peppers

2 tablespoons cilantro leaves

1 teaspoon balsamic vinegar

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