(Serves 2)

2 mackerel, cleaned and gutted, heads and backbone removed
Extra virgin olive oil
Gozo sea salt
Freshly ground black pepper
2 tbsps lemon gin
2 tbsps fennel leaves, chopped
3 shallots, peeled and chopped
2 tsps fennel seeds
Finely grated zest of half a lemon
1 to 2 tsps lemon juice
50 g butter, chilled and diced

Brush the fish all over with olive oil, season lightly and put to one side until you have made the sauce. Cook the shallots and fennel seeds in the lemon gin until the shallots are soft. Sieve the purée into a saucepan.

Add the fennel leaves, zest and lemon juice and any seasoning to taste. Beat in the butter until well mixed and serve with the fish once you have grilled it, about 10 minutes or so. Alternatively, make a small amount of classic butter sauce and stir in the shallot and fennel purée.