- 3 garlic cloves
- 100ml/3½fl oz white wine vinegar
- 500g/1lb 2oz potatoes, peeled and cut into chunks
- 175ml/6fl oz olive oil
- 50-100ml/2-3½fl oz double cream
- 2 tbsp soy sauce
- 2 tbsp mirin
- 50-75g/1¾-2¾oz brown sugar (to taste)
- 1 lemon, juice only
- 2 mackerel, cleaned and head removed, cut into steaks across the belly
- oil, for frying
- purple sprouting broccoli, trimmed
- 2 green chillies, seeds removed and chopped
- 2 garlic cloves, chopped
- 1 banana shallot, chopped
- 1 tbsp sherry vinegar
- 1 tsp ground cumin
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh parsley
- 2-3 tbsp olive oil
- For the purée, place the garlic and white wine vinegar into a small saucepan and cook until the garlic is tender. Drain and set aside.
- Place the potatoes into a large saucepan of water and bring to the boil. Cook for around 15 minutes, until done, and drain.
- Put the potatoes and garlic through a ricer into another saucepan and add the olive oil and double cream and mix until you have a smooth wet consistency.
- Mix the soy, mirin, brown sugar and lemon juice together and add the mackerel to the mixture. Heat a medium frying pan and add the oil, place the fish in the pan and cook each side for 1-2 minutes. Spoon over the remaining marinade while cooking.
- Heat a large saucepan of boiling salted water and blanch the purple sprouting broccoli.
- For the dressing, place all the ingredients into a bowl and mix or place into a food processor and blend. Just before serving add the dressing to the broccoli and mix.
- Place a spoonful of the purée onto a serving plate or bowl. Place the mackerel on top and garnish with the broccoli.