Mark from Dingle Cookery School popped by today with the perfect recipe for those summer evenings, dining al fresco has never been better.
Pan Fried Mackerel and Warm Potato Salad
Ingredients
for the potato salad
handful of new potatoes, cleaned and cut in half
3-4 spring onions, chopped
bunch of dill, finely chopped
bunch of parsley, finely chopped
handful of rocket, washed
½ tsp. wholegrain mustard
salt and pepper
rapeseed oil
cider vinegar
for the mackerel
2-3 fillets of mackerel per person
olive oil/rapeseed oil
salt and pepper
Method
Have the potatoes cooked before cooking the fish as the fish will only take about 3 minutes or so.
For the warm potato salad :
Add the potatoes to boiling salted water, cook for about 8-10 minutes. Check with a small knife to see if they are done. The knife should go through them easily but it should have a little resistance. Strain them and allow them to cool slightly, while warm add the spring onions, chopped herbs, rocket and mustard. Add in a dash of rapeseed oil and then add a little cider vinegar (3 parts oil to 1-part vinegar is a good starting point), taste it and adjust if necessary. Season with salt and pepper, taste again.
For the mackerel
Season the fish with some salt and pepper.
Heat a pan over medium to high heat, when the pan is hot, add a little oil and then the mackerel skin side down. Cook them for about 2 minutes. Turn the fish over and cook for another minute or so.
Turn off the pan and allow the fish to rest for about 30 seconds before serving.
<strong>To Serve</strong>
Place a spoon of the warm potato salad in the centre of the plate. Place the mackerel on top of the potato skin side up. Drizzle a little oil over the mackerel.
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