Ref: 270
Heading: Mains
Cuisine: British & Irish
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
8 Mackerel fillets
400 g
New potatoes, like Jersey Royals, scrubbed
25 g
Butter
20 g
Fresh chives chopped fine
4 Little gem lettuce
2 tsp
Wholegrain mustard
8 pinch
Salt
8 pinch
Black pepper fresh ground
Dressing
2 tsp
Dijon mustard
2 tbsp
White wine vinegar
6 tbsp
Rapeseed oil
1 tbsp
Lemon juice
1 pinch
Salt
1 pinch
Freshly ground black pepper
Method
Step 1
Cook potatoes in a pan with salted water for 15 to 20 mins or until tender, drain place back into pan add butter & chives, place a lid on & set aside.
Step 2
While the potatoes are cooking season fillets coat the mackerel flesh with Wholegrain mustard with a brush or clean finger then with a pinch of salt & pepper on each one.
Step 3
Per heat grill to med/high, place mackerel fillets on a baking sheet.
Step 4
Mix dressing ingredients in a bowl or shake in a clean jam jar, break off the baby jam leaves in a bowl, discard core, coat leaves with dressing.
Step 5
Place mackerel fillet under the grill & cook for 3 mins flesh side, the 1 min skin side.
Step 6
Either shake potatoes to coat in melted butter & chives or slightly crush potatoes with a potato masher & mix carefully with butter chive mixture.
Step 7
Plate 2 fillets per portion enjoy.
Suggestion & Tips
You could add some thinly sliced pickled shallots, beetroot, radishes to the salad.