Ingredients 4 mackerel, filleted flour, for dusting 2 tbsp cold-pressed rapeseed oil For the pickled plums 12 firm plums or greengages, halved and pitted 200ml cider vinegar 12 fennel seeds 20 white peppercorns 2 tbsp sugar   To pickle the plums, put the vinegar, spices, sugar, 100ml water and half a teaspoon of salt in a pan and bring to the boil slowly. Simmer for about five minutes, then add the plums. Cook until the liquid is syrup (15 minutes). Store in a jar until needed. Dip the mackerel fillets into flour and shake the excess off. Heat the oil in a frying-pan and fry the fillets skin-side down for two minutes, turn and fry the other side for one to two minutes until firm to the touch. To serve, spoon some of the pickled fruit on to a plate and lay two fillets on each. Wine choice Romate Fino, Jerez, Spain £6.99, Majestic Mackerel has a great affinity to pickling or being served with tart, pickled fruit. Ideal to cut the oily flesh, less ideal for wine, as vinegar overwhelms many. As ever, sherry comes to the rescue, having the necessary fresh, salty bite to counter the mackerel, and somehow its yeasty undertones absorb the acid of vinegar.