Smoked mackerel with seasonal vegetables and homemade gnocchi

The chef at the new Ottawa restaurant Segue, Rich Wilson, is inspired by what's in season right now and he makes meals based around that.

This week on CBC Radio's All In A Day, Wilson shares his recipe for sides to serve along with smoked mackerel, featuring local fennel and potatoes.

5 pounds of salt roasted new potatoes.

2 1/4 cups flour.

2 eggs plus one egg yolk.

4 tsp olive oil.

2 tbsp salt.

2 tsp pepper.

1/4 cup of butter.

1/4 cup olive oil.

1 shallot.

2 tbsp honey.

2 tbsp milk powder.

1/4 cup white wine vinegar.

Salt and pepper to taste.

1 litre white wine vinegar.

1⁄2 cup sugar.

1 tbsp yellow mustard seed.

1 tbsp fennel seed.

1 bay leaf.

4 bulbs of fennel.