Soy glazed mackerel with broccoli salad

Ingredients

For the potato and garlic purée

• 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

For the mackerel

• 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

For the broccoli

• purple sprouting broccoli, trimmed

For the dressing

• 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

Method

1. 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.

2. Place the potatoes into a large saucepan of water and bring to the boil. Cook for around 15 minutes, until done, and drain.

3. 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.

4. 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.

5. Heat a large saucepan of boiling salted water and blanch the purple sprouting broccoli.

6. 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.

7. Place a spoonful of the purée onto a serving plate or bowl. Place the mackerel on top and garnish with the broccoli.