Pan fried “line caught” Mackerel with tomato and cannelini bean stew, crispy belly pork and mustard sauce

Ingredients:
4 x medium sized mackerel fillets
Plain flour
Groundnut oil
Unsalted butter
1 x chopped onion
1 x chopped clove garlic
500g x skinned ripe tomatoes with seeds extracted
250g x skinned cherry tomatoes
20g sun dried tomatoes
Pinch dried mixed herbs
1 x tin cannellini beans
4 x rashers belly pork
100ml dry vermouth
100ml double cream
Grain mustard
Sea salt
Cracked black pepper
Lemon juice

COOKING THE BELLY PORK
1. Place the rashers in a non stick roasting tray, sprinkle with a little sea salt and place in a pre heated oven 160°c for approx 1 hour until soft and tender. Remove from the oven and allow to cool.
2. When the dish is almost complete and the mackerel is cooked and resting, clean the frying pan and heat to a high temperature until just smoking
3. Cook the belly pork on one side until crispy then turn over and finish on the other. Drain onto kitchen paper

FOR THE BEAN STEW
1. Fry the onion in oil until it just starts to colour then add the dried herbs and garlic
2. Add all the skinned and sundried tomatoes and cook on a low heat to develop the flavours, the tomatoes should get quite pulpy as the juice evaporates
3. Rinse the cannellini beans under cold running water and add enough to the tomato sauce so as it becomes thick enough to support the fish on the plate
4. Season with sea salt and cracked black pepper and keep warm to one side

A QUICK MUSTARD SAUCE
1. Bring the dry vermouth to the boil and reduce by half
2. Add the double cream and simmer gently until it slightly thickens
3. Add the grain mustard to your taste. A little English or Dijon mustard can also be added if you’re a big mustard fan
4. Season with a little sea salt and keep warm to one side

COOKING THE MACKEREL
1. Remove any bones from your mackerel fillet with a pair of pliers or better still get your friendly fishmonger to do it for you!
2. Pass the fish through seasoned plain flour and shake gently to remove any surplus
3. Heat a little ground nut oil and butter in a frying pan and place the mackerel fillet in carefully skin side down
4. Cook the fish gently on the skin side until the skin starts to crisp up and the fish appears to be cooking right through. You need good control of heat so as not to cook the fish too quickly and burn it
5. Turn the fish over on to the flesh side and cook for approx 30 seconds, place on kitchen paper and squeeze on some lemon juice

TO FINISH THE DISH
1. Carefully spoon on some tomato and bean stew in the centre of a plate
2. Place the fillet of mackerel on the top then place the crispy belly pork on top of the fish
3. Finally drizzle a little mustard sauce around the finished dish and serve