Roast mackerel with charred spring onion salsa and horseradish cream

Serves four

For the spring onion salsa

• 4 whole mackerel
• 1 tbsp olive oil

For the horseradish cream

• 5 spring onions
• 3.5 tbsp olive oil
• 0.5 clove garlic
• 0.5 lime
• 0 freshly ground black pepper

For the salad

• 50g fresh horseradish
• 75g creme fraiche
• 1 tbsp olive oil
• 1 tbsp cider vinegar

And for the rest of the week…

• 1 fennel bulb
• 5 radishes
• 50g watercress
• 0.5 lime
• 2 tbsp olive oil

Step 1
To make the salsa, put a griddle pan on a high heat.

Step 2
Once it’s very hot, rub the spring onions all over with half a tablespoon of oil, then grill for four to six minutes until well charred and tender in the middle.

Step 3
Transfer to a board to cool, then chop finely and toss in a bowl with the remaining oil, the garlic and the juice of half the lime, then season to taste.

Step 4
Next, make the horseradish cream by combining all the ingredients in a small bowl and seasoning to taste with a little salt.

Step 5
(If you’re using fresh horseradish, make sure it’s freshly grated, because it turns bitter with time).

Step 6
Now for the salad.

Step 7
Cut the fennel and radishes into very fine slices (use a mandoline, if you have one), then combine in a bowl with the watercress.

Step 8
When you’re ready to eat, cook the mackerel.

Step 9
Rub a little oil all over each fish and season generously both inside and out.

Step 10
Grill, barbecue or roast the fish for 11-14 minutes, turning once, until a skewer glides into the thickest part of the flesh with no resistance.

Step 11
Dress the salad just before serving.

Step 12
Squeeze over the rest of the lime juice, pour over the oil, season with salt and pepper and gently toss.

Step 13
Serve alongside the mackerel with the two sauces.

Step 14
Peel it, wrap it tightly in foil, then bag and freeze.