with HND Professional Cookery student MATT FRANKLIN from City of Glasgow College
1: Cut turnip and carrot into half centimetre cubes.
2: Cut green beans into similar sized pieces.
3: Cook the carrot and turnip until al dente then refresh in cold water.
4: Blanch beans in boiling water for 2 mins then refresh, this retains nutrients and colour.
5: Bind the three together with a large tablespoon of mayonnaise, season to taste.
6: Cut celeriac into long spaghetti style strips then bind with wholegrain mustard and a tablespoon of mayonnaise, season.
7: Preheat a non stick pan, oil the skin side of the fish and season, place in pan skin side down. Do not move the fish or shake the pan, then, once the skin is crispy, turn over and cook for a further minute.
8: To present dish, place the remoulade in the centre of plate with the fish on top and arrange the Russian salad neatly around the plate.
2 mackerel fillets
50g green beans
20g wholegrain mustard
5g chopped chives