For Valentines evening, I dipped back into the wonderful Bentley recipe book. Whilst I’ve cooked quite a few recipes from it in the past, I was looking for something relatively quick to put together. After much deliberation, I settled on Citrus-Glazed Mackerel with Tartine of Almond and Parmesan and soft Herb Salad.

I made a couple of changes due to my larder, namely I didn’t have preserved lemon to put in the herb salad, and substituted cress for rocket shoots.

As regards plating I probably did use more of the Almond, parmesan and sour dough toast underneath the mackerel compared to the sample shown in the book, but I think the quantity was about right for the size I cut the fillets. Also as I didn’t have rocket shoots I went for larger pieces of dill .

As with all the other recipes I’ve cooked from the Bentley book, this was again a lovely, flavourful and attractive plate. The one idea I will be taking away from this recipe is the melting of the parmesan and toasting of the bread to make the tartine.