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1. First make the herb mayo – Combine the mayonnaise with single cream, juice and zest from 1 lemon, chopped chives, parsley, 3g sea salt, 40ml rapeseed oil and fresh cracked black pepper. Set to one side.
2. Season the Mackerel fillets with salt and pepper and then brush with oil. Pan fry and baste with the butter.
3. Cook the bacon lardons and keep warm.
4. Prepare the salad and dress with a little oil and lemon juice and mix with cut heritage tomatoes.