MACKEREL FILLET WITH DRESSED CRAB, PICKLED VEGETABLES AND HERB OIL

Put the vegetables in a heatproof bowl. In a saucepan
heat 110ml/4fl oz of water and all of the white wine vinegar
stirring in the sugar and salt until dissolved. Pour the vinegar mixture over the sliced vegetables and set aside to pickle for 2 hours. Drain the vegetables
discarding the pickling liquid.
Meanwhile
for the herb oil
blend all of the ingredients in a food processor until smooth. Strain through a fine sieve
then set aside.
For the dressed crab
blend the egg yolks
vinegar and mustard in a food processor until pale and creamy. With the motor still running
gradually pour in the oil in a thin stream
until the mixture forms a thick mayonnaise. (You may not need to use all of the oil.)
Put the crab meat in a small glass bowl and cover with the mayonnaise. Season
to taste
with salt and pepper. Chill in the fridge until ready to serve.
Just before serving
lay the mackerel fillets
skin-sides facing upwards
on a baking tray. Heat the skin of the mackerel all over using a chefs' blow torch
until the fish fillets are completely cooked through. Alternatively
preheat the grill to its highest setting and grill the mackerel fillets until cooked through.
Drizzle each serving plate with the herb oil. Place one mackerel fillet in the centre of each plate. Spoon half of the crab mayonnaise on one side of the fish
then spoon the pickled vegetables on the other side. Garnish with the wood sorrel and serve.

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