For the dressing:
g banana shallot - finely sliced
g carrot - peeled and finely sliced
x cloves of garlic - crushed
x whole large mild chillis - finely sliced
g Cornish Seaweed Company Sea greens - reconstituted and chopped
x teaspoon fennel seeds
x teaspoon coriander seeds
A pinch of saffron
x lemons - zest and juice
Cornish Sea Salt and Pepper to season
Pennywort to garnish
Roast the mackerel fillets, skin side down in a pan on medium heat until just under- done. Ideally you want to cook them skin side down only until the skin is crispy and the flesh is cooked about ¾ of the way through. Remove from the pan and place in a tray to await the dressing. They will carry on gently cooking whilst you prepare the dressing.
1. Boil one or 2 potatoes in their skin until cooked. Leave to one side with the skin left on.
2. In the same pan in which you cooked your fish, gently fry the shallot, carrot, chilli, sea greens, saffron, garlic, fennel seeds and thyme in a little olive oil.
3. Once softened, add lemon zest and juice, season with salt and pepper and then add white wine vinegar. Then keep on medium to high heat and reduce.
4. Peel and slice the potatoes and use the slices to form a bed for the mackerel fillets to sit on.
5. Remove ingredients from the heat, add a little more olive oil to make a dressing and then, while still warm, pour over the mackerel fillets and allow to marinade for a few minutes.
6. Garnish with Pennywort and serve warm.
This dressing would work really well with all oily fish, including sardines and salmon. The dish can be served warm or cold.
Wine matching suggestion
The rich, oily taste and texture, needs a zesty full-bodied white wine to cut through it. You can't go wrong with a New Zealand Sauvignon Blanc, with strong gooseberry tones that work beautifully with mackerel.