Ingredients

• 125ml/4fl oz chardonnay vinegar
• 50g/2oz caster sugar
• 2 lemons
• Amalfi if possible
• 125ml/4fl oz extra virgin olive oil
• 25g/1oz sugar
• 75g/3oz salt
• 20g/¾ oz lemon zest
• 10g/½ oz lime zest
• 10g/½ oz coriander seeds
• gently toasted in a dry pan and lightly crushed
• 2g black peppercorns
• gently toasted in a dry pan and lightly crushed
• 2 fresh mackerel
• 1 cucumber
• olive oil
• for drizzling and frying
• 3 tbsp finely chopped shallots
• 1 garlic clove
• very finely chopped
• 2½ tbsp Chardonnay vinegar
• 150g/5oz broad beans
• podded
• blanched
• peeled
• 150g/5oz fresh peas
• podded
• blanched
• 2 tbsp chopped dill
• 2 tbsp chopped flatleaf parsley
• 2 tbsp pea shoots
• salt and freshly ground black pepper

Directions

• For the pickled lemons
• in a pan over a gentle heat mix 150ml/5fl oz water
• the vinegar and sugar together.
• When the sugar has dissolved
• remove from the heat and set aside to cool.
• Thinly slice the lemons
• discarding the seeds
• and place the lemons into the pickling liquid.
• Place in the fridge for 48 hours before using.
• To make the dressing
• take the olive oil and 110ml/4fl oz of the pickled lemon juice
• mix well and reserve.
• For the mackerel place the sugar
• salt
• lemon and lime zest
• coriander seeds and peppercorns in a bowl and mix well. Lay onto a tray and set to one side.
• Gut and fillet the mackerel. Run the tip of a sharp filleting knife down either side of the pin bones and bloodline in the centre of each fillet and gently remove this area by pulling it away with a pair of fish tweezers. Spread the citrus cure on to a tray and place the fish fillets on it
• flesh-side down.
• Cover with cling film and refrigerate for two hours.
• Rinse the fillets under cold running water to remove the cure then pat dry with kitchen paper.
• Heat a griddle pan until very hot.
• Lightly rub the mackerel skin with olive oil
• place skin side down on to the griddle for two minutes
• remove and continue to plate the dish.
• For the garnish juice a third of the cucumber and reserve the juice.
• Peel the remaining cucumber and then cut the 4 sides off the cucumber to leave you with a rectangle heart of the cucumber.
• Cut the cucumber sides into 5mm/¼in pieces and set aside.
• Heat a griddle pan until very hot.
• Season the cucumber hearts and drizzle with olive oil
• place on the griddle and cook for two minutes per side until lightly coloured and soft.
• In a hot pan
• pour a thin layer of olive oil and add the cut cucumber pieces. Leave to colour on one side
• then gently turn to colour further.
• Reduce the heat and add the shallots and garlic and cook for two minutes.
• Deglaze the pan with the Chardonnay vinegar and reduce until almost all gone.
• Add four tablespoons of the cucumber juice
• broad beans
• peas and herbs and heat gently to ensure the mixture remains moist. Season with salt and freshly ground black pepper.
• To serve
• pour the vegetables into the centre of a large plate
• lay the grilled fillets of mackerel on top. Lay the pickled lemon slices over and around.
• In a bowl dress the pea shoots with the lemon dressing and place onto the mackerel.
• Sprinkle with a little more lemon dressing and a generous pinch of sea salt.
• Sprinkle with broad bean flowers if you have had the satisfaction of growing your own broad beans.