Instructions: Ask the fishmonger to fillet the mackerel for you although if you forget it wont take that long to do at home.

Cut off heads and tails then slide a sharp knife along the backbone on either side to lift off the fillets.

Lay the fillets in an ovenproof dish tuck the herbs and peppercorns in among them season with salt and then pour over the three liquids.

Bake at 180C/350F/Gas mark 4 for about 45 minutes.

Lift the fillets carefully out of their bath of cooking liquid and lay them on kitchen paper or a clean tea towel to drain thoroughly. Break the fillets up roughly discarding skin and any odd bones and pack tightly into an earthenware pot.

Melt the butter slowly with the mace nutmeg cayenne pepper and anchovy essence. Pour over the mackerel and cool then leave in the fridge to set.

Serves 6

This is a good way to preserve a couple of mackerel for a few days or longer if you seal the finished dish completely with clarified butter.

Be sure to pack the mackerel in tightly so that you end up with a high ratio of fish to butter

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