Hay-smoked mackerel, lemon salad and gentleman's relish

Hay-smoked mackerel, lemon salad and gentleman's relish Serves 4 To make the pickled lemons: water 150ml chardonnay vinegar 100ml sugar 50g Amalfi lemons 2 For the mayonnaise: egg 35g Dijon mustard 20g arachide (groundnut) oil 80ml chardonnay vinegar 10ml salt 2g lemon juice 40ml For the garlic and anchovy sauce: garlic cloves 75g, peeled and de-germed (take out green sprout) semi-skimmed milk for blanching the garlic 4 x 300ml semi-skimmed milk 200ml Panko breadcrumbs 8g anchovy fillets 50g olive oil 40ml lemon juice 15ml mayonnaise (see above) To cure the mackerel: sugar 25g salt 75g bergamot zest 20g lime zest 10g coriander seeds 10g black peppercorns 2g fresh mackerel 2 meadow sweet hay To serve: pickled lemon slices grelot onions 6, peeled, blanched and cut in half radicchio leaves Bull's Blood leaves 16 endive leaves 8, cut in half olive oil 25ml bergamot juice 25ml The pickled lemons need to be refrigerated for 48 hours before using. To pickle the lemons, in a pan over a gentle heat, mix the water, vinegar and sugar together. When the sugar has dissolved, remove from heat and cool. Thinly slice the lemons, discarding the seeds, and place into the pickling liquid. Place in the fridge for 48 hours. To make mayonnaise, combine the egg and mustard in a bowl. Gradually incorporate the oil, whisking continually to emulsify. Add the vinegar, salt and lemon juice and mix well. Refrigerate. To make garlic and anchovy sauce, cover garlic with 300ml milk and add a dash of cold water. Bring slowly to a simmer then drain and rinse garlic under cold running water. Return garlic to pan and repeat process three times. In a pan, cover the garlic with the 200ml semi-skimmed milk and bring to a simmer. Cook until garlic is very soft and milk has reduced in volume. Remove from heat and pour into a jug. Blitz using a hand blender until smooth, then add breadcrumbs and anchovies and blitz again until smooth. While blitzing, slowly add the oil and lemon juice then pass through a fine sieve. Weigh garlic and anchovy mix, add 30% of the total weight of mayonnaise, mix well. Refrigerate. To cure the mackerel, place the sugar, salt, bergamot and lime zest, coriander seeds and peppercorns in a food processor and blitz until finely ground. Gut and fillet the mackerel. Run the tip of a sharp filleting knife down either side of the pin bones and bloodline in the centre of each fillet and remove this area by pulling it away with fish tweezers. Spread the bergamot cure on to a tray and place the fish fillets on it, flesh-side down. Cover with clingfilm and refrigerate for 2 hours. Rinse the fillets under cold running water to remove the cure then pat dry with kitchen paper. Place a layer of hay (available from pet shops) in a fish BBQ clamp and lay the mackerel fillets on top. Cover fillets with more hay and close the clamp. Do the next step outside! Using a blowtorch or simply placing over a lit BBQ, ignite the hay, then place on a tray and allow the flames to die out. Remove fillets and trim. Place fish in the fridge. To serve, cut each fillet into four pieces. Spread a tablespoon of the anchovy sauce on each plate and place mackerel on top. Garnish with the lemon slices, onions, radicchio and bull's blood leaves and endive. Whisk together the oil and bergamot juice and drizzle over dish before serving.