• Fillet the whole mackerel and trim up each fillet, with knife slice down each side of the central buttons and remove with fish tweezers.
• With a small piping bag, pipe a thin line of English mustard where the bones once were. Leave to one side.
• Take all crussts off the bread and roll out as thin as you can with a rolling pin.
• Place the mackerel fillets in the middle of the bread sheet and roll over one side.
• With a little egg wash seal and bread where the two sides meet and trim off any access.
• Put back in the fridge to set up.
  
• Shallow fry in rapeseed oil to get an even golden brown colour: remove from the oil and leave to drain on the cloth.
  
• Use a knife to cut the desired shape.
• Please note that it is easier to get a better cut if the mackerel these slightly raw, finish on the grill and season.

Rhubarb Relish

• Place all ingredient bar the food coloring and second batch or rhubarb into thick bottomed sauce pan and place on the stove on a medium heat. .
• Bring the ingredients to the boil and simmer gently until all the liquid has evaporated and the mixture is semi dry.
• Remove from heat and placed in a container. Leave to cool down to room temperature.
• Secondly, place 750 g of the diced and peeled raw rhubarb into a medium thick bottomed sauce pan along with 200ml of water and a dash over red food coloring.
• Bring to the boil and cook gently for 10 minutes, until the rhubarb is tender: but not mushy.
• Fold the dice, cooked root ball into the rhubarb from the previous stage and place in a suitable container full use.
• Presentation
• Place 3 small quenelles of the rhubarb chutney diagonally down the middle of the plate. In opposite:corners, make 2 small piles of the sea kale and pea shoot leaves, dressed with rapeseed oil. Cut the mackerel into three equal pieces and sit each piece on top of the rhubarb chutney.