- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 200ml/7fl oz grapeseed oil
- 1 pink grapefruit, zest finely grated and fruit segmented, juice reserved
- 150g/5½oz white crab meat
- 3 tbsp olive oil
- 1 white grapefruit, segmented, juice reserved
- 1 tsp Dijon mustard
- 2 whole mackerel, filleted and pin-boned
- 1 bunch English asparagus, peeled and trimmed
- iced water, for refreshing
- 50g/1žoz unsalted butter
- 1 pomelo, segmented
- a few watercress leaves, to garnish
- For the mayonnaise, put the egg yolks in a food processor and blend. Add the vinegar and mustard and blend again. Slowly add the oil, until you have a thick mayonnaise. Stir in the half of the grapefruit zest and the crab, reserve the remaining grapefruit zest for the dressing.
- For the grapefruit dressing, mix the oil with reserved juices from the grapefruit and the reserved grapefuit zest. Add the mustard and whisk.
- Preheat the grill to high. Put the mackerel skin side-up on a baking tray and grill for 2-4 minutes.
- Bring a large pot of water to the boil and blanch the asparagus for 1-2 minutes. Put the iced water into a bowl, then plunge the asparagus into the water. Heat a griddle pan or frying pan and add the butter. Cook the asparagus in the pan for 1-2 minutes, until coloured.
- Put the asparagus and mackerel on serving plates and top with a spoonful of the mayonnaise. Dot the grapefruit and pomelo segments around the plate and drizzle with the dressing. Garnish with the watercress and serve.