Sprinkle with lemon juice, then carefully place the fillets over the vegetable dice
Serves 4

1 tsp black peppercorns, crushed
Pinch of cayenne pepper
1 tsp cumin seeds, toasted and crushed
1/2 tsp fennel seeds, crushed
1 tsp coriander seeds, crushed
4 large fillets of mackerel, all tiny bones removed
50ml olive oil
Salt and pepper

For the root vegetables

100g diced cooked celeriac
60g diced cooked beetroot
10g coriander leaves, chopped
50ml tarragon vinaigrette
2 tsp lime juice
5g caster sugar

For the horseradish cream

200ml whipping cream
55g freshly grated horseradish
1/2 bunch of chives, chopped

To finish

25ml balsamic vinegar
Salad leaves tossed in a little vinaigrette
Juice of 1 lemon

Mix together the peppercorns and spices on a plate. Place the mackerel fillets, skin side down, in the spice mixture. Set aside.

Combine the celeriac and beetroot in a bowl. Add the remaining ingredients for the root vegetables, with 1/3 tsp salt and pepper to taste.

Make the horseradish cream by combining the cream with the horseradish, chives and seasoning to taste, passing through a sieve and then whipping until thick.

On four plates, make lines of horseradish cream alternating with lines of balsamic vinegar. Dress each plate with a bouquet of salad leaves tossed in vinaigrette.

Heat the oil in a heavy-bottomed frying pan until it is smoking. Carefully place the mackerel fillets in the pan, skin side down. Reduce the heat slightly and cook for 2 minutes on each side.

Spoon the root vegetables on the warm plates in a mound.

Flip the mackerel fillets and cook for a further 1 minute. Sprinkle with lemon juice, then carefully place the fillets over the vegetable dice. Serve at once.

From Great British Food (published 2 June, £22, DK; www.dk.com)