2 medium beetroots, peeled and diced to 1cm cubes
2 shallots, finely diced
2tsp Cabernet Sauvignon vinegar
Rock salt and pepper
2tsp chopped tarragon
4 mackerel fillets
About 140ml olive oil
1 bunch watercress
1 small bunch purple cress
4 slices ciabatta
Cook the beetroot in 100ml of olive oil until tender then add the shallots, vinegar and seasoning and remove from the heat. When cool, add the tarragon.
Drizzle the ciabatta with a little olive oil and lightly grill. Season mackerel fillets and cook under the grill. Arrange a fillet on each slice of bread. Toss the salad in seasoning and the remaining olive oil, arrange on the fillets and drizzle the juice from the salad around the plate.
Wine match by Bordeaux Quay 2006 Les Cornets Pouilly Fumé, Loire Valley, France
By Liz Payne, head chef, Bordeaux Quay