Whole butterflied mackerel with pickled green tomato gribiche and soft herbs

First, make the pickled green tomatoes. Add the tomatoes to a mixing bowl with the salt, making sure the cut sides of the tomatoes are coated. Set aside at room temperature for 24 hours

To make the liquor, combine the sugar, vinegar, mustard seeds, chilli flakes, lemon slices and clove in a pan, bring to the boil, then remove from the heat and allow to cool

Rinse the salt off the tomatoes, then combine with the pickling liquor 

To make the green tomato gribiche, combine the eggs, lemon juice, and a pinch of salt in a bowl and mix thoroughly, then gradually whisk in the oil until everything is well blended

Quarter the pickled green tomatoes, then deseed and dice them, before adding to the bowl and mixing

Reserve some herbs for garnish, then finely chop the rest and add to the bowl, along with the cornichons and capers. Season to taste 

Light a barbecue for direct cooking

When the coals are glowing, drizzle some olive oil over the skin of the mackerel, then place the fish skin side down in the fish cage and season the flesh side. Place on the grill. Depending on the temperature of your grill, as the mackerel skin starts to crisp, you will see the cooking of the mackerel as it advances through the flesh side

Divide the gribiche between 4 plates, then top with the mackerel. Drizzle over a little more olive oil and lemon juice, before scattering with the reserved herbs