Ingredients
- 1 pak choi
- 1 Fennel
- 1 apple
- 1 grapefruit in segments
- 25g pine nuts
- 1 tbsp olive oil
- 1 tbsp mirin
- 1 tbsp rice vinegar
For the mackerel tartare:
- 1 fresh whole mackerel, skin removed
- 1 lemon, zested
- 2 tsp olive oil
- 2 tsp chopped chives
- Pinch of Maldon sea salt
- Dill
For cooking the mackerel:
- 2 whole mackerel, gutted
- 1 lemon
- Fresh herbs for stuffing Dill and parsley
- Salt and pepper to season
- To make the salad, thinly slice the fennel, apple and pak choi and place into a bowl.
- Toast the pine nuts in a pan with a little bit of oil until golden brown and allow to cool before adding to the bowl.
- Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
- Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
- Garnish with fennel tops and puffed rice for a lovely crunch.
- For the tartare, finely chop the mackerel fillet and add to a bowl.
- Gently mix all the ingredients together.
- Finish with sprigs of dill.
- Grill the mackerel on a griddle pan or Kamado BBQ and top with a lemon zest