Mackerel on toasted buckwheat with picked dill and samphire

For this recipe you will need;

• 5 sustainably sourced mackerel fillets – which if you’re feeling brave can fillet and pin bone yourself (but if you’re not confident doing this, ask your fish monger to do this for you)
• 100 grams of toasted buckwheat
• 1 cup of water
• 1 lemon cut in half
• Dill stalks
• Freshly picked dill
• Samphire

1. As this dish is very quick to cook you need to be ready, place a large saucepan onto a medium heat, along with another large frying pan.
2. Into the large saucepan place a cup of salted water. Once boiling, add your lemon and dill stalks to infuse them,
3. Next add your buckwheat, cook for one minute until the buckwheat is al dente and tender.
4. Drain and using a spoon, remove the flesh from the lemon and stir through to fragrance the buckwheat.
5. To cook your mackerel, add a little olive oil to the frying pan, once the pan has began to lightly smoke, season your fish and then place it into the pan, skin side down. (You want to cook mackerel on the skin for about 80% of the time as this helps to protect the fish but also ensures for that beautiful crispy skin)
6. To plate, lay your fragrant buckwheat onto a pre-warmed artisan plate, next place your mackerel.
7. Now time for the samphire, this will be your garnish. In a small saucepan, foam some butter, add your samphire and quickly sauté, to finish add some fresh dill.

Serve along side a basket of rustic breads and a jug of mint and cucumber San Pellegrino sparkling water.