Ingredients

• 4 mackerel
• butterflied and bones removed
• left whole
• 4 tbsp rapeseed oil
• 2 tbsp olive oil
• 1 garlic clove
• chopped
• 1 shallot
• chopped
• 1 butternut squash
• peeled and cut into small cubes
• 2 star anise
• 250ml/9fl oz chicken stock
• 2 tbsp sesame seeds
• 2 tbsp chopped fresh parsley
• 2 heads fennel
• shaved on a mandoline and placed in iced water
• 1 head Little Gem lettuce
• leaves separated
• 1 head chicory
• leaves separated
• 2 egg yolks
• 1 tbsp Dijon mustard
• 1 lemon
• juice only
• 200ml/7fl oz olive oil
• salt and pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and heat a griddle pan.
• Brush the mackerel with oil and season with salt and pepper. Place on the hot griddle and cook briefly on both sides. Finish them in the oven for 2-3 minutes.
• For the butternut squash
• heat a large frying pan and add the oil. Once hot
• add the garlic and shallot and cook for 2-3 minutes. Add the squash and star anise and cook for a further minute. Pour in the chicken stock and season with salt and pepper. Cook for 4-5 minutes or until the squash is tender.
• For the salad
• drain the fennel and add to a large bowl with the Little Gem and chicory.
• For the dressing
• blend the egg yolks
• mustard and lemon juice in a food processor. With the motor running
• gradually add the oil until the dressing emulsifies. Season with salt and pepper
• to taste.
• Pour the dressing over the salad leaves and mix to combine.
• To serve
• add the sesame seeds and fresh parsley to the squash and place on serving plates topped with the mackerel. Serve the salad on the side.