Ingredients

• 4 mackerel
• gutted
• salt
• to season
• 150ml/5fl oz white wine vinegar
• 200ml/7fl oz white wine
• ½ tsp black peppercorns
• 2 star anise
• ½ tsp coriander seeds
• 1 orange
• zest and juice
• pinch saffron
• 80g/2¾oz caster sugar
• 2 fennel bulbs
• finely sliced
• 2 carrots
• thinly sliced length ways
• 2 banana shallots
• sliced into rings
• sprig fresh coriander
• coriander cress
• amaranth cress
• 1 orange
• zest peeled and finely sliced into thin strips
• 200g/7oz caster sugar
• 200ml/7fl oz white wine vinegar
• 2 smoked eel fillets
• 50g/2oz plain flour
• 1 free-range egg
• 75g/3oz panko breadcrumbs

Directions

• For the soused mackerel
• fillet the mackerel and cut down each fillet lengthways to remove the centre bone line.
• Cut the mackerel fillets in half
• to create four mini fillets from each side. Season the fillets with salt and leave for 10 minutes to lightly cure.
• For the pickling marinade bring 200ml/7fl oz water
• the vinegar and white wine to the boil with the peppercorns
• star anise and coriander seeds
• add the orange zest
• juice
• saffron and sugar. Simmer for a couple of minutes.
• In a deep tray or dish add the finally sliced fennel
• top with the mackerel fillets skin side up
• lay over the finely shaved carrot ribbons and shallots over the mackerel along with the coriander.
• Pour the hot pickling marinade over the mackerel
• making sure to cover the fish. Cling film the top of the dish to trap in the hot steam
• and leave to cool. This will allow the fish to cook and lightly pickle at the same time.
• Place the mackerel in the fridge for at least 30 minutes
• but it can be kept for up to two days.
• For the pickled orange zest
• blanch the orange zest in boiling water for about a minute
• then drain and refresh in iced water.
• In a separate pan bring 125ml/4fl oz water
• the sugar and vinegar to the boil and simmer for about three minutes.
• Add the orange zest to the syrup and cook for a further five minutes. Remove from the heat and set aside to cool before using.
• For the smoked eel
• heat a deep fat fryer to 180C/350F
• or alternatively heat vegetable oil in a deep-sided
• heavy based pan
• until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil is dangerous. Do not leave unattended.)
• Cut the smoked eel into 2cm/1in cubes. Place the flour
• egg and breadcrumbs in separate bowls. Season the flour with salt and freshly ground black pepper. Toss the smoked eel first in the seasoned flour
• then dip into whisked egg and finish in the breadcrumbs.
• Carefully place the breadcrumbed eel into the hot oil and cook for 2-3 minutes until golden-brown. Remove the eel from the hot oil with a slotted spoon and drain onto kitchen paper then season with salt.
• To serve
• remove the mackerel from the fridge and llow to come to room temperature. Spoon a little fennel into the centre of each serving bowl and top with the soused mackerel fillets. Garnish with the carrot ribbons
• pickled orange zest
• arrange the breaded smoked eel next to the mackerel and finish with a little of each of the cresses.