Mackerel Fingers with Rocket

Combine all the vinaigrette ingredients in a blender, don't over blend, there should still be mint leaves clearly visible in the mix. Set aside in the fridge for at least an hour, overnight is better.

To prepare the mackerel fingers, cut the centre (pin bone) strip lengthways from each fillet, two cuts will remove a thin strip containing the bones. Mix the flour with the paprika, salt and pepper and coat each of the eight mackerel fingers well. Set aside in the fridge.

For the potatoes, cook them whole and skin on in very salty water. You want to time them so the water boils dry just when they are ready leaving a salty crust on the skin.

In a frying pan heat the oil until almost smoking and fry the fingers for about two minutes skin side down. Reduce the heat a little and turn the fingers over, cook for a further minute or two until they are crispy and golden brown on the outside (the flesh should be deliciously succulent).

To serve, place a good bed of rocket on each plate with four mackerel fingers arranged on the leaves. Place the potatoes around the rocket and pour a generous drizzle of vinaigrette over the mackerel. Serve immediately and enjoy!