Saffron Orange Vinaigrette (use half for the fish and the rest for the salad)

• 50ml freshly squeezed orange juice
• 3tsp Dijon mustard
• 1tbs soy sauce
• 3tsp white wine vinegar
• 3tsp runny honey
• 50 ml olive oil
• Pinch of Saffron
• ½ tsp crushed coriander seeds
• Salt and freshly cracked black pepper

Place all the ingredients into a small jar with a tight fitting screw lid and season the vinaigrette lightly, as the soy sauce is salty. Shake the jar vigerously, taste and adjust the seasoning if needed. Leave the vinaigrette to infuse whilst preparing the mackerel and salad.

Saffron Orange Soused Mackerel

• 4 large mackerel fillets, pin-bones and scales removed
• 1tbs olive oil

Wash the mackerel fillets under cold running water and pat the fillets dry with kitchen paper. Cut each fillet of mackerel on an angle to create 3 even size diamond shapes. Score the skin of each diamond several times; do not cut all the way through to the flesh just the skin.

Food Fanatics Tip: This will prevent the fish from curling up and allows the fish to cook evenly.

Season the mackerel lightly. Heat the olive oil in a non-stick frying pan and place the mackerel diamonds skin side down in the hot but not smoking pan. Press down, with two fingers, on top of each piece for a few seconds to prevent it from curling up. Sauté for two minutes until crisp and the skin is golden brown. Flip the fish over and turn the heat off and pour over half the marinade into the warm pan.

Immediately remove the fish and reduced sauce from the pan, leave to rest whilst plating up the salad.

Raw Fennel, Kohlrabi and Chicory salad

• 1 bulb of fennel
• 1 bulb of Kohlrabi
• 1tbs chopped fresh dill
• Zest and segments of two oranges
• 1 small head of white chicory
• Tahoon or Mustard Cress (optional)
• Salt and freshly cracked black pepper

Wash the fennel bulb, remove the outer layer and use a sharp mandolin to finely shave the fennel into a large mixing bowl.

Peel the kohlrabi and finely slice using the mandolin, then finely julienne by using a sharp knife, add the julienned kohlrabi to the fennel.

Wash the chicory, remove the root end and separate the leaves, add the chicory to the fennel mixture, add the orange zest, orange segments and chopped dill and season to taste.

Add the other half of the saffron orange vinaigrette to taste when you are ready to serve.

To Serve

Place three neat piles of the salad on the plate, top each with a diamond of mackerel and garnish the salad with the tahoon or mustard cress and drizzle with the reduced marinade from the pan.

Serves 4