Falmouth bay mackerel Cold cure, hot torched; pickled radish, beets, shallots, horseradish cream

The Alverton & The Greenbank, Cornwall

4 boned, filleted mackerel fillets, halvedCure75g sea salt75g caster sugar1tbs toasted ground fennel seeds 1tbs toasted ground coriander seedsLemon peel50g fresh dillHorseradish cream170ml sour cream170ml double cream½tbs fresh horseradish, gratedPickled vegetables350ml apple cider vinegar150ml water120g caster sugar2 star anise1tsp pink peppercorns1tsp coriander seeds1tsp fennel seeds¼tsp salt1 radish, finely sliced2 beetroots, small quarters or sections2 shallots, finely slicedSummer salad leaf, washed & spun


Serves 4

Combine the cure ingredients. Coat the mackerel and leave to brine for 15–30 minutes until firm: alternatively you can leave overnight as it will lightly pickle the fish, which some people prefer.Dry the mackerel with a cloth, and chargrill the skin with a blowtorch before serving.Whisk all the horseradish cream ingredients together until firm. Season with salt and pepper.Bring all the pickling ingredients except the radish and beetroot to the boil and cook on until all the sugar is dissolved. Pour the liquor over the raw vegetables and leave to cool. Stored in jars the pickled vegetables will keep for two to three months.To serve, mix some summer salad leaf with the shallots and arrange across the middle of the plate. Place the fish fillets neatly across the leaf, with pickled radish and beets alongside. Dress the salad and enjoy.