Pick and shred the mint leaves. Dice the cucumber. Peel and dice the shallots and garlic.
Place the 400ml water in a saucepan and bring to the boil. Add the peas and shredded mint. Simmer for 5-7 minutes and then remove from the heat and chill. Once the pea soup is chilled, add the diced cucumber and transfer to a food processor. Pulse the soup until smooth. Season with salt, pepper and lemon juice. Leave to chill until you are ready to serve.
Remove any pin bones from the mackerel and season with salt and pepper. Heat a frying pan to hot, add a little olive oil and pan fry the mackerel.
Cook the green beans in boiling salted water until tender. Refresh in cold water.
Heat a small pan and sweat the shallots with the garlic. Once soft, add the cooked green beans, season with salt and pepper and mix well.
Break the goat's cheese into small pieces and place in a blender. Add the olive oil and milk and blitz until emulsified.
Serve the mackerel fillets on a bed of green beans. Spread the goat's cheese emulsion on to the fish.
On a plate arrange the green beans; place the mackerel fillet on top of the green beans. Spread the goat's cheese and emulsion on top of the mackerel. Pour the Gazpacho into a glass and serve.
«Try making this recipe with a blue cheese emulsion instead of goat's cheese.»