MACKEREL WITH SAUCE RÉMOULADE

Enough for 2 people

4 fresh mackerel fillets 2 bay leaves A few peppercorns Salt A slice of lemon

For the sauce

The yolks of 2 hard-boiled eggs 1tsp vinegar 1 raw egg yolk 300ml (½pt) olive oil 1tsp French mustard Salt and pepper A handful of tarragon and chives, chopped 1tsp capers

To serve

A handful of parsley or watercress, or both Poach the mackerel in water, to which you add the bay leaves, peppercorns, salt and the slice of lemon. They will take about 12 minutes, cooked gently. Leave to cool in their juice.

Pound the hard-boiled egg yolks to a paste with the vinegar. Stir in the raw yolk and gradually add the olive oil. Add the mustard and season. Stir in the herbs and the capers.

Drain the mackerel fillets and serve on a bed of parsley or watercress, with the sauce alongside.

Please note: this dish contains raw egg so is unsuitable for pregnant women or the unwell.