- 4 large mackerel fillets
- 8 cardamom pods, seeds only, crushed
- 3cm/1in piece fresh horseradish, grated
- salt and freshly ground black pepper
- 1kg/2lb 2oz new potatoes, washed
- 300g/11oz cauliflower, cut into florets
- 300g/11oz green beans, trimmed
- 3 tbsp extra virgin olive oil
- 12 salted anchovy fillets, rinsed and drained
- 20g/¾oz salted capers, soaked in water for 2 hours
- 1 garlic clove, finely sliced
- Preheat the grill to its highest setting.
- Place the mackerel fillets flesh-side up onto a grill tray. Sprinkle with crushed cardamom seeds and the grated horseradish and season lightly with salt and freshly ground black pepper.
- Place under the grill for 3-4 minutes, then turn and cook the other side for 30 seconds, or until the fish is just cooked through.
- For the salad, place the potatoes into a pan of water, bring to the boil and simmer until tender. Drain and leave until cool enough to handle, then peel off the skins.
- Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower and cook for three minutes.
- Add the beans and cook the cauliflower and beans for three minutes, or until just tender. Drain and set aside.
- Heat a frying pan until hot, add the olive oil, anchovy fillets, capers and garlic and fry for one minute.
- Add the potatoes, cauliflower and green beans and mix together well.
- To serve, place equal portions of the salad into the centre of each dish. Top each with two mackerel fillets and drizzle over any pan juices from the salad.