“I adore mackerel and I eat it lot smoked, or in pâté, but when it’s super-fresh there is nothing better than to enjoy it grilled. Here, I am serving it with a clever garnish of fried sage leaves in a simple batter with some sharp and creamy horseradish to bring out the flavour and cut through the richness of the fish. Serve it with a big green salad for a great lunch dish.”

Serves 1

Prep time: 20 minutes; cooking time: 10 minutes

INGREDIENTS

1 mackerel, as fresh as possible, butterflied and bones removed

4 sage leaves

1 tablespoon self-raising flour

Half a teaspoon fresh or dried yeast

1 tablespoon creamed horseradish

1 splash fizzy water

Good salt and pepper

Half a lemon

Half a cup sunflower oil

1 teaspoon grated fresh horseradish

1 tablespoon extra-virgin olive oil

A big green salad

METHOD

Begin by making a batter for the sage crisps by mixing the flour, yeast and enough fizzy water to make thick double cream consistency. Season and mix in a little creamed horseradish.

Heat the sunflower oil to 160°C then place the leaves in the batter before submerging in the hot oil. Gently shallow fry the leaves for about 2 to 3 minutes. Remove and keep on kitchen paper somewhere warm.

Bring the grill to a high heat. Meanwhile, rub the mackerel fillets with olive oil and season with salt, pepper and lemon juice. Lay the fish flat on a metal tray and place under the hot grill for 3 to 4 minutes until just cooked. Remove, season again with some salt and lemon.

Toss the salad leaves with some creamed and grated horseradish, a squeeze of lemon and a drizzle of olive oil. Season.

To serve, place the salad and fish on a plate and decorate with the sage leaves. Dot the remaining horseradish on the leaves and finish with a trickle of olive oil.