Ingredients

• 4 fillets line-caught mackerel
• bone in
• 25g/1oz sea salt
• plus extra for sprinkling
• 200ml/7fl oz rice wine vinegar
• 300ml/10fl oz extra virgin rapeseed oil
• plus extra for drizzling
• 50g/1¾oz chardonnay vinegar
• 1 loaf sourdough
• 16 cherry tomatoes
• on the vine
• 100g/3½oz salted butter
• 2 thyme sprigs
• 4 mixed heritage tomatoes
• cut into wedges
• wild samphire
• preferably English
• tips only
• to serve
• 1 yellow chicory
• to serve

Directions

• Lightly salt the flesh side of the mackerel fillets and leave to marinade for about 2 hours before using.
• Put the mackerel fillets into a shallow tray
• skin-side down. Pour over the rice vinegar until it’s about halfway up the mackerel. Allow to sit for 2 minutes then carefully remove the membrane around the skin. Place the fillets back into the vinegar
• flesh side down for another 1–2 minutes. Remove from the vinegar and carefully cut out the bones.
• Mix together 200ml/7fl oil with the chardonnay vinegar in a small jar. Put the mackerel on a serving plate and drizzle with the rapeseed and vinegar dressing.
• Preheat oven to 150C/170C Fan/Gas 2.
• Put the sourdough slices onto baking sheets
• drizzle with some oil and sprinkle with a little sea salt. Bake for 3–4 minutes until golden brown. Set aside.
• Blanch the cherry tomatoes in boiling water for 10 seconds and carefully remove the skins.
• Place half the tomatoes in a saucepan with the butter
• thyme and some of the vines and warm very gently for a couple of minutes.
• Place the other half of the tomatoes into a bowl and dress with the rapeseed dressing. Refrigerate any remaining dressing to use on other dishes.
• Blow torch the tomato wedges until caramelised and sprinkle with with sea salt.
• Place the mackerel between 4 plates
• arrange the tomatoes around the fish and finish with the samphire
• chicory and crispy sourdough.