Saturday, 4 June 2016

Warm Mackerel with Potatoes and Wild Garlic

This was a delicious dish, really easy to make but very flavourful and served with a green salad it makes a lovely light meal.

Warm Mackerel with Potatoes and Wild Garlic (from Ottolenghi)
(Serves 4)

4 potatoes, unpeeled
4 mackerel fillets, halved
salt and pepper
1 tsp sweet paprika
4 tbsp light olive oil, plus extra for drizzling
50g mixed salad leaves
1 tbsp lemon juice
1 lemon, cut into wedges

For the sauce:
250g Greek yoghurt
5g tarragon, chopped finely
2 wild garlic leaves, chopped finely
4 spring onions, thinly sliced
45ml extra virgin olive oil
1 tsp salt
¼ tsp cayenne or chilli flakes

Mix the sauce ingredients together in a bowl. Set aside.

Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper.

Cook the potatoes in salted water until very tender, about 45 mins. Drain and put to one side.

Sprinkle the mackerel with a pinch of salt and pepper and the paprika. Heat 2 tbsp of the olive oil in a pan and fry the mackerel for 1-2 mins on each side, until just cooked.

To assemble: Cut the warm potatoes into 1.5 cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce on top. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.

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