MARINATED CORNISH MACKEREL, YOUNG FENNEL, CUCUMBER, APPLES AND HORSERADISH

Serves 4

INGREDIENTS 4 boneless mackerel fillets (fresh or smoked) 75ml mirin 100ml soy sauce 200ml white wine vinegar 10 to 12 Jersey Royal potatoes Sauce of 200ml white wine, 50ml olive oil, pinch of coriander seeds, pinch of salt, pinch of sugar 2 young fennel bulbs, cut into 2-inch pieces (save fennel tops for garnishing) 1 apple, diced 1/2 cucumber, diced 1/2 cucumber, sliced thinly lengthways 50ml horseradish crème fraîche (1 part crème fraîche, 1 part grated fresh or jarred horseradish, salt) Handful peppery leaves (mustard, rocket, watercress)

METHOD

Boil the mirin, soy sauce and vinegar on the hob with a pinch of salt and sugar, then pour over the mackerel fillets while still hot, and leave to pickle for 15 to 30 minutes. Gently poach the potatoes in water until tender (10 to 15 minutes), then peel. Combine all the sauce ingredients in a pan and bring to the boil. Add the fennel pieces and cook until soft (five to 10 minutes) before removing and grilling under a high heat (250°C) until slightly charred. Do not discard the sauce – place in a bowl with the diced apple and cucumber to marinate for five minutes before draining. To serve, place a few dollops of the horseradish crème fraîche on a plate and cover with the sliced cucumber, a spoonful of the marinated diced apple and cucumber, two or three potatoes and some braised fennel. Top with the mackerel fillet, and garnish with mustard leaves and fennel tops.