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Mackerel With Potato Salad

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  Potatoes 1 1⁄2 Pound, sliced
  Salt To Taste
  Pepper To Taste
  White wine 1⁄2 Cup (8 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Chopped scallions 1 Cup (16 tbs)
  Carrot 1 Small, cut into strips
  Baby leek 1 , sliced
  Sugar 1⁄2 Teaspoon
  Coriander seeds 5
  Black peppercorns 6
  Mackerels 4 , cleaned
  Mustard 2 Teaspoon
  Chopped herbs 2 Tablespoon

Put the potatoes in a dish with 1/2 cup (5 tablespoons) of water.
Add salt and pepper.
Cover and microwave on HIGH for 12 minutes.
Leave to stand for 5 minutes.
Mix 3 (1 1/2) tablespoons of the white wine with the oil.
Season with salt and pepper.
Add the scallions (spring onions) to the white wine and oil and pour over the potatoes.
Stir carefully and cover.
Put the carrot and leek into a dish large enough to hold the fish.
Add the remaining white wine, the sugar, coriander and black peppercorns.
Cover and microwave on HIGH for 5 minutes.
Rinse the mackerel under plenty of cold running water and pat dry on kitchen paper.
Arrange the fish, side by side on the bed of vegetables.
Season with salt and pepper.
Cover and microwave on HIGH for 6 minutes.
Leave to stand for 2 minutes.
Transfer the mackerel to aserving dish, add the mustard to the vegetables and pour over the fish.
Add the chopped mixed herbs to the potatoes

Recipe Summary

Everyday, Healthy

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Mackerel With Potato Salad Recipe