Seared mackerel with cured cucumber ribbons and a broad bean and caraway dressing
Trim and pin bone the fillets. Season and cook skin side down in a hot pan, when the skin is golden turn the fish and remove from the heat.
With a peeler, peel the cucumber into strips length ways until you reach the seeds, stop at this point. Place into a bowl and mix with the sugar, vinegar and salt. Leave to marinate then remove from the liquid before serving.
Blanch and refresh the broad beans, then remove the outer pod until only the green flesh is left. Finley dice the chili. Zest and juice the lemon. Toast the caraway seeds in a dry pan. When all your elements are ready combine with the olive oil and season to to taste.
Place the cucumber neatly into the centre of the plate, and then lay the mackerel on top. Drizzle the dressing around the fish and garnish with mint tips.
«Use other oily fish such as trout or sardines when mackerel is not available.»