Serves 4

INGREDIENTS
4 x medium mackerel
2 shallots
6 peppercorns
Sprig thyme
1 bay leaf
½ lemon skin
½ pt white wine vinegar
¼ pt white wine
Salt

6oz celeriac
1 green apple
1tsp mustard
2tbsp cider vinegar
8tbsp olive oil
Salt & pepper
1tbsp chopped parsley

METHOD

1. Fillet and trim the mackerel, take out the pin bones, sprinkle the fillets lightly with salt and put to one side
2. Shred shallots and add to peppercorns, thyme and bay leaf in a sauce pan
3. Add strips of lemon skin, vinegar and white wine
4. Bring to the boil and simmer for 5 minutes
5. Lay mackerel fillets in a tray and strain the hot liquor over
6. Leave to cool, 20 minutes
7. Take out and drain
8. Meanwhile slice the celeriac thinly and cut into strips, blanche in boiling salted water for 1 minute, take out, drain and cool
9. Cut apple into slices then into strips
10. Mix ¾ of the apple with the celeriac
11. Mix mustard, vinegar and oil then add half the parsley and season
12. Mix ¼ of this with the celeriac and apple and check the seasoning
13. Cut the remaining apple into a small dice and mix with the remaining dressing, add the rest of the parsley
14. Put the mackerel onto a tray and sprinkle with olive oil
15. Grill under a hot grill
16. Put salad in middle of plate
17. Lay fillets on top
18. Pour dressing around and serve