Add butter, water, sugar and pinch of salt to sauce pan on low heat. Stir to combine and dissolve. Add walnuts and stir cook to 1 / 2 mins till walnuts get glossy and coated. Empty on a tray to cool. Keep them separate from each other or will stick together.

In a jar or jug add extra virgin oil, apple cider vinegar, dijon mustard, 100ml orange juice, orange zest, 1 tbs salt 1/2 tbs pepper and whisk till combine. Salt and pepper to taste.

Cut open pomegranate and remove seeds and place in bowl. Cut cooked beetroot into thin rounds with a mandolin for even consistency. Place the rounds in a circle in the middle of the plate slightly overlapping.

Heat a pan medium / high heat add vegetable oil to pan. Pat dry your mackerel and lightly season with salt and pepper. Once pan is hot add mackerel skin side down cook for 4 / 5 mins until skin is crispy. Make sure pan doesn't get to hot.

While mackerel cooks add rocket to a bowl and 2 / 3 tbsp of vinaigrette and toss well. Place a bunch of dressed rocket in the center of your beetroot circle. Sprinkle over Walnuts. Crumble or small chop goats cheese and place on beetroot. Drizzle some dressing over your beetroot and goats cheese circle.

Check mackerel. Once crispy skin flip mackerel at cook for 1 / 2 mins on the other side till cooked. Should take 6 / 7 mins in total.

Place cooked mackerel on the bed of dressed rocket skin side up. Drizzle over vinaigrette as much as you wish. Garish with pomegranate seeds. Salt and pepper to taste and enjoy.