Grilled Cardamom and Horseradish Mackerel with Autumn Salad

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 large mackerel
• 8 cardamom, 3cm/1in piece fresh horseradish
• salt and freshly ground black pepper
• 1kg/2lb 2oz new potatoes
• 300g/11oz cauliflower
• 300g/11oz green beans
• 3 tbsp extra virgin olive oil
• 12 salted anchovy fillets, rinsed and drained
• 20g/¾oz salted capers
• 1 garlic

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a pan of boiling water and simmer for 15 minutes until just tender. Drain and set aside to cool slightly, then halve any large ones.

2. Break the cauliflower into small florets and add to a separate pan of boiling water with the green beans. Simmer for 3 to 4 minutes until crisp-tender, then drain.

3. Crush the cardamom pods in a mortar and discard the husks. Grind the seeds to a powder. Mix with a pinch of salt and pepper.

4. Peel the horseradish and finely grate it. Mix about two-thirds of it with 2 tablespoons of the olive oil and the crushed garlic, reserving the rest.

5. Pat the mackerel dry and cut two or three shallow slashes on each side. Rub the cardamom mixture and the horseradish oil inside and over the fish, then season well.

6. Heat a grill or grill pan to medium-high. Oil the grate lightly and grill the mackerel for 4 to 5 minutes per side until the flesh is opaque and flakes, or reaches 145°F (63°C) in the thickest part.

7. Finely chop the anchovies and capers. Toss the warm potatoes, cauliflower and green beans with the remaining olive oil, the anchovies, capers and the rest of the grated horseradish.

8. Season the salad to taste with salt and pepper, then serve alongside the hot grilled mackerel.