Ingredients

• 8 ripe vine tomatoes
• chopped
• 2 tbsp white wine vinegar
• 2 garlic cloves
• chopped
• 1 tbsp sugar
• 1 red chilli
• de-seeded
• chopped
• 3 free-range egg yolks
• 1 tsp English mustard
• 1 tsp white wine vinegar
• 300ml/10½fl oz light olive oil
• 50ml/2fl oz double cream
• 2 mackerel
• gutted
• filleted
• pin-bones removed
• 4 rashers smoked streaky bacon
• grilled until crisp and cut into small pieces
• 8 cherry tomatoes
• 2 Little Gem lettuces
• leaves separated
• 110g/4oz samphire
• 10 basil leaves
• ripped up

Directions

• For the tomato stock
• place the tomatoes
• vinegar
• garlic
• sugar and chilli into a bowl. Season with a bit of salt and stir until well combined. Spoon the tomatoes into a large piece of muslin and hang it over a bowl in the fridge overnight or for at least six hours. Reserve the liquid collected from the tomatoes (the tomatoes can be used in another recipe).
• For the sauce
• mix the egg yolks
• mustard and vinegar together in a bowl until well combined. Slowly whisk in the oil until the mixture thickens into mayonnaise. Whisk in the cream.
• Add a ladleful of the reserved tomato stock
• then heat the sauce in a saucepan over a low heat
• whisking continuously
• until warmed through.
• Heat a frying pan until hot and fry the mackerel
• skin-side down
• with the bacon for one minute. Add the cherry tomatoes
• drizzle with a little oil and a sprinkling of salt and cook for a further 3-4 minutes.
• Remove the mackerel and tomatoes from the pan and set aside.
• Add the lettuce and samphire to the pan used to cook the fish and cook for one minute.
• To serve
• spoon the tomatoes and lettuce mixture onto serving plates. Top with the mackerel and spoon over the sauce. Sprinkle over the basil leaves.