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1
Preheat oven to 220c/425f/Gas 7.
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1 Halve the leek and rinse well.
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Fill a deep pan one third full with vegetable oil and heat.
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Cut one leek half into thin strips and deep fry till brown and crisp.
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Drain on kitchen paper.
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2 For the Omelette: Beat the Large eggs in a bowl, add in 55g/2oz grated cheese and the double cream.
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Heat an omelette pan, pour in the egg mix and add in the minced chives.
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Cook gently, stirring to draw the mix from the edge of the pan to the centre as it cooks.
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Serve the omelette on a plate.
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3 Cook the potato in a pan of boiling water till tender.
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Cut the remaining leek into thin rings and dice two bacon rashers.
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Heat 1 tbsp extra virgin olive oil in a frying pan with the diced bacon and stir in half the leek rings, 1 tbsp minced parsley, breadcrumbs and 25g/1oz grated cheese.
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4 Place one mackerel fillet on a baking sheet skin-side up and spoon the breadcrumb mix on top.
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Cook in the oven for about 8-10 min, or possibly till cooked through.
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5 Heat 1 tbsp extra virgin olive oil and 15g/ 1/2oz butter in a frying pan.
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Add in the tomato chunks and 1/2 tbsp minced parsley and cook till the tomato is softened.
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6 Drain and mash the potato with the mustard and 15g/ 1/2oz butter.
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Serve the baked fish with the mash and tomatoes and sprinkle over the deep fried leeks.
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Remove the skin from the remaining mackerel fillet and sprinkle over the minced dill and chervil.
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7 Use the back of a knife to stretch out the remaining bacon and then wrap the bacon around the fish and secure with a cocktail stick.
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8 Heat a griddle pan, add in the mackerel and cook for 4-5 min on each side, adding the lime and lemon halves and remaining leek rings to the pan halfway through cooking.
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22
Serve on a plate.
