Ingredients

• 4 large mackerel fillets
• 8 cardamom pods
• seeds only
• crushed
• 3cm/1in piece fresh horseradish
• grated
• salt and freshly ground black pepper
• 1kg/2lb 2oz new potatoes
• washed
• 300g/11oz cauliflower
• cut into florets
• 300g/11oz green beans
• trimmed
• 3 tbsp extra virgin olive oil
• 12 salted anchovy fillets
• rinsed and drained
• 20g/¾oz salted capers
• soaked in water for 2 hours
• 1 garlic clove
• finely sliced

Directions

• Preheat the grill to its highest setting.
• Place the mackerel fillets flesh-side up onto a grill tray. Sprinkle with crushed cardamom seeds and the grated horseradish and season lightly with salt and freshly ground black pepper.
• Place under the grill for 3-4 minutes
• then turn and cook the other side for 30 seconds
• or until the fish is just cooked through.
• For the salad
• place the potatoes into a pan of water
• bring to the boil and simmer until tender. Drain and leave until cool enough to handle
• then peel off the skins.
• Meanwhile
• bring a large pan of salted water to the boil. Add the cauliflower and cook for three minutes.
• Add the beans and cook the cauliflower and beans for three minutes
• or until just tender. Drain and set aside.
• Heat a frying pan until hot
• add the olive oil
• anchovy fillets
• capers and garlic and fry for one minute.
• Add the potatoes
• cauliflower and green beans and mix together well.
• To serve
• place equal portions of the salad into the centre of each dish. Top each with two mackerel fillets and drizzle over any pan juices from the salad.