South Coast mackerel André Garrett

Ingredients

• 2 large mackerel- cleaned, filleted, pinboned and skinned
• 1 lime
• 2tbsp rice wine vinegar
• 1 tsp light soy sauce
• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped chives
• Pinch of fleur de sel
• 1 black radish, scrubbed and finely sliced
• 50g water
• 50g white wine vinegar
• 50g white sugar
• 1 smoked cod roe
• 100g white bread soaked in milk
• 150-200ml extra virgin olive oil
• Juice of quarter of a lemon
• White pepper
• 1 fresh smoked eel
• 50g T55 flour
• 35g cornflour
• Juice and zest of half a lime
• 1 egg yolk
• 2 tbsp iced water
• Fleur de sel
• 1 cucumber
• 2 Breakfast radish- thinly slice on a mandolin, set in iced water
• 20g English Exmoor caviar (5g per person)
• Baby pak choi sprouts
• Lemon infused oil