The Mark Hix dish that really caught my eye was a Mackerel soup with Sea Plantain, Sea Spinach and Sea Beats. After boning out this fish he made a stock with the bones, a little water and an onion cooking for about an hour. The fillets were floured, egged floured and shallow fried in Rapeseed oil. The three herbs were then placed in the bowl, the stock added and topped with the fish, so simple and so delicious!
