Ingredients

• 6 large mackerel fillets
• 1 orange
• juice and zest only
• 3 slices red onion
• 3 tbsp sherry vinegar
• 1 tsp sea salt
• 1 small glass white wine
• a few peppercorns
• 3 bay leaves
• 8 slices prosciutto
• 500g/1lb2oz sweet potatoes
• 500g/1lb 2oz potatoes
• for mash
• 1 free-range egg
• 200g/7oz 00 flour
• plus extra for dusting
• 2 litres vegetable stock
• 100g/3½oz unsalted butter
• handful freshly picked samphire (optional)
• extra virgin olive oil
• to taste
• 12 large sage leaves
• roughly chopped
• 75g/2½oz parmesan
• freshly grated
• ½ red onion
• finely diced
• 1 large bunch basil
• 3 large ripe tomatoes
• peeled and roughly chopped
• a pinch smoked sea salt (available in specialist delicatessens and online)
• drizzle good olive oil
• salt and freshly ground black pepper

Directions

• For the mackerel
• cut the fillets in half and place in a large bowl. Add the zest of half the orange
• the orange juice
• onion slices
• sherry vinegar
• sea salt
• white wine
• a few peppercorns and the bay leaves. Leave to marinade for an hour
• then drain off any liquid and set aside until ready to cook.
• For the Gnocchi
• either boil or bake the sweet potatoes and potatoes in their skins until tender (boiling will be faster). If baking
• heat the oven to 180C/350F/Gas 4 and bear in mind that the sweet potatoes will take less time to cook than the other potatoes.
• Once the potatoes and sweet potatoes are cooked and cool enough to handle
• remove the skins and push the flesh through a potato ricer (or use a potato masher).
• Season to taste with salt and freshly ground black pepper. Then add the egg and flour a little at a time to form a smooth
• slightly sticky dough.
• Tip out the dough onto a clean
• floured work surface. Divide the mixture into eight and roll into sausage shapes about 1cm/½in thick. Cut into 2cm/ ¾in long sections and roll in the flour. Carefully but quite firmly roll each piece down the prongs of a fork (this will make the traditional indentations). Compress the gnocchi lightly with your thumb and roll on a floured tray (to round off the ends). Set aside for a few hours to set (or you can freeze them until you need them).
• For the salad
• combine all the ingredients together in a bowl. Toss together and set aside until ready to use.
• When you are ready to cook the gnocchi
• fill a large pan with the stock and bring to the boil. Add the gnocchi.
• While the gnocchi is cooking
• make the sauce. Gently melt the butter in a large frying pan until the butter becomes a light-brown colour. Add the samphire (if using)
• a ladel of the gnocchi cooking liquor and some extra virgin olive oil. Remove from the heat and add the sage leaves.
• When the gnocchi float to the surface
• they are ready. Drain and toss them in the butter. Season to taste with salt and freshly ground black pepper. Sprinkle over the parmesan.
• For the mackerel
• heat a large non-stick frying pan and fry the prosciutto until crisp. Remove from the pan and set aside.
• Fry the mackerel fillets in the same pan
• skin side down first. After 2-3 minutes turn over and cook the other side for a few minutes.
• Serve the gnocchi with the tomato salad and fried mackerel topped with the crispy ham. Drizzle over the juice from the tomato salad.