Mackerel filets with braised leeks

Preparation

• 1 Heat a frying pan and dry roast the pine nuts for a few minutes until lightly browned. Put in a bowl and set aside.
• 2 Remove the outer leaves of the leeks. Cut the leeks vertically in halves. Rinse and remove any sand.
• 3 Heat a generous splash of olive oil in a frying pan. Turn the heat down low and place the leeks with the flat side down in the oil.
• 4 Add the chicken stock and leave the leeks to cook gently for about 15 minutes until they are tender. When you can easily cut them with a sharp knife, they’re done.
• 5 Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and whisk with a fork into a vinaigrette.
• 6 Divide the leeks among four plates. Place the mackerel on top of the leeks and spoon the vinaigrette over the dish. Garnish with pine nuts and parsley leaves.