Ingredients

• 3 garlic cloves
• 100ml/3½fl oz white wine vinegar
• 500g/1lb 2oz potatoes
• peeled and cut into chunks
• 175ml/6fl oz olive oil
• 50-100ml/2-3½fl oz double cream
• 2 tbsp soy sauce
• 2 tbsp mirin
• 50-75g/1¾-2¾oz brown sugar (to taste)
• 1 lemon
• juice only
• 2 mackerel
• cleaned and head removed
• cut into steaks across the belly
• oil
• for frying
• purple sprouting broccoli
• trimmed
• 2 green chillies
• seeds removed and chopped
• 2 garlic cloves
• chopped
• 1 banana shallot
• chopped
• 1 tbsp sherry vinegar
• 1 tsp ground cumin
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• 2-3 tbsp olive oil

Directions

• For the purée
• place the garlic and white wine vinegar into a small saucepan and cook until the garlic is tender. Drain and set aside.
• Place the potatoes into a large saucepan of water and bring to the boil. Cook for around 15 minutes
• until done
• and drain.
• Put the potatoes and garlic through a ricer into another saucepan and add the olive oil and double cream and mix until you have a smooth wet consistency.
• Mix the soy
• mirin
• brown sugar and lemon juice together and add the mackerel to the mixture. Heat a medium frying pan and add the oil
• place the fish in the pan and cook each side for 1-2 minutes. Spoon over the remaining marinade while cooking.
• Heat a large saucepan of boiling salted water and blanch the purple sprouting broccoli.
• For the dressing
• place all the ingredients into a bowl and mix or place into a food processor and blend. Just before serving add the dressing to the broccoli and mix.
• Place a spoonful of the purée onto a serving plate or bowl. Place the mackerel on top and garnish with the broccoli.