• 1 pak choi
• 1 Fennel
• 1 apple
• 1 grapefruit in segments
• 25g pine nuts
• 1 tsp puffed rice 
• 1 tbsp olive oil
• 1 tbsp mirin 
• 1 tbsp rice vinegar

For the mackerel tartare:

• 1 fresh mackerel fillet, skin removed
• 1 lemon, zested
• 2 tsp olive oil
• 2 tsp chopped chives
• Pinch of Maldon sea salt
• Dill

For cooking the mackerel:

• 4 whole mackerel, gutted
• 1 lemon
• Fresh herbs for stuffing Dill and parsley
• Salt and pepper to season
• 1. To make the salad, thinly slice the fennel, apple and pak choi using a mandolin on the closest setting and place into a bowl.
  2. Toast the pine nuts in a pan with a little bit of oil until golden brown. Drain on kitchen paper and allow to cool before adding to the bowl.
  3. Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
  4. Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
  5. Garnish with fennel tops and puffed rice for a lovely crunch.
  6. For the tartare, finely chop the mackerel fillet and add to a bowl.
  7. Gently mix all the ingredients together.
  8. Finish with sprigs of dill. 

  We use Kamado Bono Green Egg BBQ and a cedar wood plank for maximum flavour.

  1. Soak cedar wood in water to avoid burning
  2. Stuff the mackerel with slices of lemon and soft herbs – Dill and Parsley work well
  3. Pre heat the Green Egg, or grill, to 250 degrees
  4. Oil the fish generously and season with salt and pepper
  5. Place the mackerel on the cedar plank in the Green Egg and cook for 12 minutes
  6. Serve the whole mackerel on the cedar board with a spoonful of mackerel tartare, kohlrabi and grapefruit salad and slice of lemon. Enjoy!