Fillet of mackerel, shaved fennel salad and soy lime glaze

Serves 4

4 mackerel fillets (skin on)

For the fennel salad:
150g fennel bulb, trimmed
15g rocket leaves
juice of 1/4 lime
4 tsp extra virgin olive oil
salt and pepper
1 tsp fennel seeds, soaked in warm water for 2 hours and toasted in dry pan

For the glaze:
1 tbsp water
2 tbsp soy sauce
1 tbsp dark muscovado sugar
1 tsp finely chopped fresh root ginger
1/2 tsp lime juice

1. Remove the core from the fennel, then cut into wafer thin slices using a mandoline. Immerse in a bowl of iced water and set aside for 20 minutes.

2. in a small saucepan, combine the water, soy sauce, sugar, ginger and line juice. Bring to the boil and let it bubble for 10 seconds, then remove from the heat.

3. Check the mackerel for pin bones and lightly score the skin at 2cm intervals. Preheat the grill to high. Place the fillets skin-side up on a baking tray and grill for 4-5 minutes, depending on the thickness of the fillets, until the fish is just cooked.

4. While the mackerel is under the grill, drain the fennel, pat dry in a tea towel and place in a large bowl with the rocket leaves, lime juice, olive oil and seasoning. Toss together to combine and sprinkle wit the toasted fennel seeds.

5. Divide the salad among individual plates and lay the grilled fillets on top. Spoon the glaze over and around the fish. Serve immediately.

(Raymond Blanc - Kitchen Secrets)