Basque Mackerel over Farfalle Pasta

Basque-inspired comfort food: tender mackerel paired with beetroot and turnip and farfalle pasta, finished with wasabi root and sorrel and a hit of vanilla extract. 1. Pat the mackerel dry and season with sea salt, vanilla extract. 2. Heat duck fat in a heavy pan and sear the mackerel until it develops a deep golden crust, about 15 minutes. 3. Add beetroot and turnip to the pan and cook until just tender, stirring in wasabi root and sorrel for fragrance. 4. Cook the farfalle pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of pesto sauce before serving hot.