Recipe by Briarfields |www.briarfieldshotelnorfolk.co.uk
1 small cos lettuce
1 radicchio lettuce
200ml of lemon oil
Rock salt and pepper to season
Preheat the grill to a medium temperature. Take the outside leaves from the cos lettuce and discard, individually remove each leaf from the lettuce, cut into 4 pieces around 4-5 cm long and wash. With the radicchio lettuce repeat the process but slice the leaves into thin slices around 1/2 cm thick.
In a small bowl, juice and zest the lemon. Add the lemon oil, with a pinch of salt and pepper to the lemon and whisk until ingredients are combined, then place in the fridge.
Remove the skin from the watermelon, along with seeds if preferred. Dice the flesh into 1cm cubes and place into the fridge until later.
Place the mackerel fillets, skin side up, on a lightly buttered tray, season with rock salt and pepper, place under the grill for around 3-5 minutes until the skin starts to crisp. Remove from grill and keep warm.
In a bowl mix the cos and radicchio lettuces together and put onto a starter-sized plate and place the cubes of watermelon in and around the leaves. Spoon the lemon oil over the lettuce and watermelon.
Lay the mackerel fillet on top of the salad and finish with a little more of the dressing.