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Grilled mackerel with pickled turnip, asparagus and watercress

Grilled mackerel with pickled turnip, asparagus and watercress is built on Sugar, Salt, Extra Virgin Olive Oil, and Baby Watercress Leaves. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Put 110ml/4fl oz water in a pan with the white wine vinegar, sugar and salt, and heat until the salt and sugar have dissolved.

2. 2

   Pour over the turnip and set aside to pickle for two hours, then drain off the pickling liquid.

3. 3

   Bring a pan of salted water to the boil, add the parsley and blanch then refresh in iced water.

4. 4

   Heat a frying pan until hot, add the butter and onion and cook for a few minutes until just softened.

5. 5

   Add the watercress and stock and bring to the boil then add the chopped blanched parsley.

6. 6

   Ladle in batches into a food processor then blend to a fine purée and pass through a fine sieve then set aside.

7. 7

   Bring a pan of salted water to the boil, add the asparagus and blanch for 2-3 minutes until just tender.

8. 8

   Place the mackerel onto a grill tray and season with salt and black pepper.

9. 9

   To serve, place a spoonful of parsley purée onto the centre of each serving plate and smear across the centre of the plate.

10. 10

    Place the mackerel on top and scatter the asparagus and turnips around the plate.

11. 11

    Finish with a scattering of baby watercress and drizzle of oil.