Mackerel, celeriac and lemon

Method

• step 1

  Put the oil into a pan with the lemon peels over a low heat. Use a thermometer to keep the oil at around 60C for 2 hours over the low heat, then cool. Alternatively, you can buy lemon-infused oil from large supermarkets. Once cool, use a small blender or electric beaters to whisk together the egg, ¹/2 the lemon juice and some seasoning. Slowly add 250ml of the lemon oil, until thick and glossy.

• step 2

  Put the mackerel fillets in a tray, skin-side down, and sprinkle with the salt until they are covered. Chill for 10 minutes before gently washing off the salt and thoroughly patting dry with kitchen paper.

• step 3

  Fry the breadcrumbs in 3 tbsp of the lemon oil, mixing constantly until golden brown. Remove from the heat and add the lemon zest. Cool.

• step 4

  Cut the celeriac into thin matchsticks. Fry in a little lemon oil and some seasoning for 5 minutes or until just cooked, then add the remaining lemon juice.

• step 5

  To serve, blowtorch the skin side of the mackerel, or pan fry skin-side down in a really hot non-stick frying pan for 2 minutes, then flip and cook for 20 seconds. Serve with the warm celeriac, breadcrumbs and lemon mayo.