Pepperd Solent mackerel fillet

Peugeot equipment: Maestro pepper mill

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• 1 large cucumber, peeled and sliced
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• 50ml white wine vinegar
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• 25g sugar
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• 4 coriander seeds
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• 1/2 tsp mustard seeds
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• 1/2tsp fennel seeds
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• 4 sprigs dill
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• 100ml buttermilk at room temperature
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• 2 large mackerel, filleted at the last minute, skin on, pin boned
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• 8 asparagus sliced at an angle (Optional)
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• 1 tbsp rapeseed oil
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• 2 garlic cloves
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• 1 sprig thyme
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• 1 sprig rosemary
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• 2 shallots or salad onions finely sliced (Optional)
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• Black Kampot pepper
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• 1 lemon (optional)
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• Large bunch of mixed herbs: your choice of parsley, basil, mint, tarragon, pea shoots etc
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• Edible flowers to decorate (optional)
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• Extra virgin olive oil
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1. Mix vinegar, sugar, coriander, mustard and fennel seeds; add the sliced cucumber and dill and leave to marinate for at least 30 minutes, longer for a stronger flavour.
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2. Drizzle a small amount of rape seed oil onto a plate and place the fish skin side down into the oil.
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3. Warm up a non-stick pan, when hot place the fish fillets skin side down and leave until it freely moves when the pan is shaken gently.
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4. Turn the fish over, add the thyme, rosemary, cracked garlic cloves, asparagus and shallots, cover with a lid and remove from the fire. The fish will finish cooking within only 2 minutes if it is very fresh.
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5. Drain the cucumber (you can keep the marinade in the fridge to use again)
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6. Mix the cucumber with the buttermilk, a spoonful at the time, until the cucumber is nicely coated and tastes right, add 8 turns of pepper mill on setting 4 and half of the mixed herbs
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7. Split the cucumber over 4 serving plates
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8. Dress the mixed herbs with a little olive oil and arrange on the plate at the very last minute.
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9. Drizzle the fish with some lemon juice and place a fillet on each plate on top of the cucumber, add the shallots and asparagus.
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10. Decorate with edible flowers if used
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