The zesty citrus flavours of Turning Leaf Pinot Grigio are complemented by the fresh flavours of green apple and fennel in this twist on a typical salad.

This recipe serves four people.

Ingredients

For the Lime Oil:

Using a peeler remove the zest of the limes, avoiding peeling the white pith. Cut the peel into small squares. First add the zest to a pan of boiling water for 20 seconds, then add them to a pan of fresh water for 20 seconds. Finally add the zest to the lemon oil.

For the Fennel and Green Apple Salad:

Remove the green tops from the fennel and set aside. Thinly slice the fennel (using a mandolin if possible). Toss the fennel in a bowl with the juice of half a lemon, the fennel tops, two tablespoons of olive oil, a pinch of salt and half of the strips of apple. Store the rest of the apple in the fridge until needed. Place the salad in the fridge for half an hour.

For the Mackerel:

Warm a frying pan over a medium heat and add a splash of olive oil. Season the mackerel with salt and pepper and place the fish with the skin side down in the pan. Carefully push the mackerel down to prevent the sides from curling. After three minutes, turn the fish and cook for another minute.

To Serve:

Add the fennel salad in the middle of the plate and place the mackerel on top. Garnish with the remaining apple strips, dill and poppy seeds. Lastly drizzle the lime oil over the garnish and serve with Turning Leaf Pinot Grigio.