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Spiced Mackerel On Potato Bed

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Mackerel On A Bed Of Crushed Potatoes With Fennel And Gremolata is full of herbs. The flavors of the herbs in the recipe gives an amazing taste to the mackerel. When you have fresh mackerel, try Mackerel On A Bed Of Crushed Potatoes With Fennel And Gremolata. The real taste of the dish can be experienced only when you have fresh catch. Or make sure your mackerel is fresh if you are trying this recipe.
Ingredients
  Fresh mackerel 2 , halved lengthways with pin bones removed
  Fennel bulb 1⁄2 , trimmed
  Fine sea salt To Taste
  Freshly ground black pepper To Taste
  New potatoes 200 Gram, scrubbed and cut into even-sized pieces
  Extra virgin olive oil 1 Tablespoon
  Spring onion 2 , trimmed and finely sliced
  Freshly squeezed lemon juice 1 Teaspoon
  Flat leaf parsley 50 Gram (1 Small Bunch)
  Lemon 1⁄2 Small, finely grated zest and freshly squeezed juice
  Garlic 1 Clove (5 gm), peeled and crushed
  Extra virgin olive oil 2 Tablespoon
Directions

# To prepare the potatoes, bring a medium pan of lightly salted water to the boil. Add the potatoes, return to the boil and cook for about 15 minutes until tender.
# To make the gremolata, wash the parsley in cold water and shake dry. Remove the tough stalks and discard. Chop the parsley leaves very finely you should have around 3 tbsp. Put in a bowl and toss with the lemon zest and juice, garlic and olive oil. Season with salt and pepper and set aside.
# Drizzle 1 tsp of the oil over the fish and turn to coat. Season all over with a little salt and some freshly ground black pepper. Wash the fennel and trim to remove any bruised or discoloured parts. Cut lengthways into three slices. Put on a plate and drizzle with the remaining olive oil. Turn to lightly coat.
# Heat a griddle pan over a high heat (see tip 2). Add the fennel and cook for 2-3 minutes until lightly charred then turn over. Cook on the other side for a further 2-3 minutes until just tender. Remove and keep warm. Add the fish fillets to the griddle - skin side down and cook for 2 ½ minutes. Carefully turn over and cook for about a minute on the other side (see tip 3).
# Drain the potatoes and transfer to a bowl. Add the oil and crush roughly with a fork. Stir in the spring onions, lemon juice and seasoning to taste. Spoon the potatoes into the centre of a warmed plate. Top with the fennel slices and finish with the cooked mackerel - skin-side up. Spoon over the gremolata and serve.

Recipe Tips
1. Buy a fresh mackerel one about 225g should do. Ask your fishmonger to gut and fillet the fish. Cut the mackerel fillets in half lengthways either side of the pin bones
2. If you dont have a griddle pan, use a heavy-based non-stick frying pan instead
3. The fish is cooked when a cocktail stick slides easily into the flesh without offering any resistance.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
If you are a seafood lover, here we have something for you. The video shows an amazing mackerel recipe which is served on the bed of seasoned potatoes. It is a novel dish which tastes amazing and can be served during dinner and lunch parties.

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