Crispy Cornish line caught mackerel with sweet pickled red onions, watercress and fresh tartare sauce
"Rub a little oil on the skin of the de-boned mackerel and place on a hot griddle. Lightly toast the inside of the bread leaving the outside as it is. Ensure the underside of the mackerel is cooked well enough before turning to keep the fish in one piece and guarantee a crispy base - you are looking at around 60% of the cooking time on the underside. Turn over and allow to finish cooking through. Whilst waiting mix your watercress with a good pinch of the pickled red onions and allow the red wine vinegar to coat the watercress.
"Make a bed out of the watercress and pickled red onions on the lightly toasted bread, lay the crispy mackerel on top and finish with a good dollop of cold tartare sauce. Enjoy." FULL RECIPE
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