Mackerel Niçoise from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 2 large mackerel, gutted and degilled
• 8 good salted anchovy fillets in oil, drained
• 125 g fine green beans, stalks trimmed
• 4 small free-range eggs (at room temperature)
• 1 tablespoon light olive oil
• 350 g waxy new potatoes, eg Charlotte or Jerseys, well scrubbed
• flaked sea salt and ground black pepper
• 2 small free-range egg yolks
• ½ short stalk of rosemary
• a handful of small fresh basil leaves
• 2 tablespoons baby capers, drained
• a handful of good black olives in oil, drained and pitted if preferred
• 1-2 baby Gem lettuce
• 100 g vine cherry tomatoes
• a splash of hot water, if needed
• 100 ml light olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 garlic cloves, peeled and roughly chopped