Ingredients

• 2 egg yolks
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 200ml/7fl oz grapeseed oil
• 1 pink grapefruit
• zest finely grated and fruit segmented
• juice reserved
• 150g/5½oz white crab meat
• 3 tbsp olive oil
• 1 white grapefruit
• segmented
• juice reserved
• 1 tsp Dijon mustard
• 2 whole mackerel
• filleted and pin-boned
• 1 bunch English asparagus
• peeled and trimmed
• iced water
• for refreshing
• 50g/1¾oz unsalted butter
• 1 pomelo
• segmented
• a few watercress leaves
• to garnish

Directions

• For the mayonnaise
• put the egg yolks in a food processor and blend. Add the vinegar and mustard and blend again. Slowly add the oil
• until you have a thick mayonnaise. Stir in the half of the grapefruit zest and the crab
• reserve the remaining grapefruit zest for the dressing.
• For the grapefruit dressing
• mix the oil with reserved juices from the grapefruit and the reserved grapefuit zest. Add the mustard and whisk.
• Preheat the grill to high. Put the mackerel skin side-up on a baking tray and grill for 2-4 minutes.
• Bring a large pot of water to the boil and blanch the asparagus for 1-2 minutes. Put the iced water into a bowl
• then plunge the asparagus into the water. Heat a griddle pan or frying pan and add the butter. Cook the asparagus in the pan for 1-2 minutes
• until coloured.
• Put the asparagus and mackerel on serving plates and top with a spoonful of the mayonnaise. Dot the grapefruit and pomelo segments around the plate and drizzle with the dressing. Garnish with the watercress and serve.