Mackerel with Broccoli and Special Scrambled Eggs

10 minutes prep, 20 minutes cook

Serves 2

Ingredients

4 tbsp white wine

3 large British Lion eggs, beaten

1½ tbsp double cream

150g butter, cubed, at room temperature

Juice of half a lemon, plus wedges to serve

2 mackerel fillets

1 tbsp sunflower oil

1 garlic clove, sliced

1 sprig of thyme, plus extra to serve

150g green beans, trimmed

200g purple sprouting broccoli

Method

Pat the mackerel dry with kitchen paper. Grill the mackerel, skin side up for 4-5 minutes under a hot grill. Season it with a little salt and leave to one side.

In a saucepan add the white wine and reduce to a tablespoon quantity. Take the pan off the heat, add the eggs and cream and then set to a low heat and gently stir. Add one cube of butter at a time and emulsify slowly. Once all the butter is combined add the lemon juice and salt to taste. It should be a slightly lumpy, but still loose, butter sauce.

Fry the garlic in a frying pan with a little oil and add the thyme, green beans and broccoli and cook until soft. Season with salt.

Place the vegetables on a plate, top with the mackerel fillet, then pour over the eggs and serve.