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Alice is

cooking Oat Crusted Mackerel with Dill & Potato Salad

July 21, 2013

plated

I don’t often use potatoes. They’ve had a bad rep. over the years and deemed too ‘carby’. Unless they’ve been cut in to chips and coated in rosemary salt, no one wants to know.

This recipe needs potatoes, nice earthy new ones.

Mackerel is one of those ingredients that you can’t help feeling good about eating, it’s sustainable, rich in oils that make you live longer, and cheap. All in all this feels like a virtuous recipe. I’ve adapted it from Nigel Slater, using fresh mackerel rather than smoked, (I think the bacon makes it salty enough), and have coated the fillets in oatmeal.

For 2 people you’ll need:

  • 2 large fresh mackerel, filleted
  • a handfull of oats
  • 1 small white onion
  • 300g new potatoes
  • a bunch of dill
  • 1 tbsp of capers
  • 100g smoked bacon lardons
  • 300ml white wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • good glug of olive oil
  • sunflower oil

Cut the onion in to rings and toss in the vinegar, set aside for 15 mins.

onion

Boil your potatoes in salty water.

pots

Brush the mackerel fillets with sunflower oil, the roll in oats.

oats

Fry the lardons in a dry pan, medium heat. Once they’re crispy, remove and set aside, keeping the pan as it is.

bacon

Remove and add the fish to the same bacon-y pan, skin side down.

Mix the mustard, capers, salt, sugar, olive oil with some of the vinegar from your onions.

dressing

Mix the potatoes (chopped) with the bacon, dressing, chopped dill and drained onion rings.

mixing

mix

bowl

The mackerel should be crispy and golden. Plate the salad, and top with mackerel.

fush

plated

end

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