seared mackerel, mirin pickled cucumber,mackerel mousse,soy and truffle honey vinaigrette.

6 mackerel fillets

1 cucumber

150g creme fraiche

tablespoon horseradish cream

mirin

soy sauce

truffle honey

tangerine/orange oil
green apple, cut into 'matchsticks'

selection of micro cress

method-

poach 2 of the mackerel fillets and chill when cooked.once cold, blend with creme fraiche and horseradish(to taste) and season. reserve in the fridge.

slice the cucumber lengthways on a mandolin(or as thinly as you can) and douse with mirin and sprinkle with a little sea salt.reserve for 5 minutes.

make a cross with two strips of cucumber,place a little mousse in the centre of the cross, then fold the cucumber to make a 'parcel'. repeat until you have 4 parcels and reserve in the fridge.

for the dressing, combine a teaspoon of truffle honey, 2 tablespoons of soy sauce, a teaspoon of tangerine/orange oil and a tablespoon olive oil.

sear the remaining mackerel fillets in a hot pan,skin side down, until you can see the flesh is cooked halfway up the side. remove from the heat and throw in a knob of butter and squeeze a little lemon juice in and turn the fillets over and let sit for a minute.

to plate-

place the leaves on top of the apple strips, sit the mackerel on top, sit a parcel next to the fish, and drizzle the dressing over and around the mackerel.