2020 KEEN HOME COOK FINALIST: KATIE DAVIES

Roasted Mackerel with New Potatoes & Vinaigrette

"The recipe is also easy to follow, so fairly easy to make, but you still need to ensure the seasoning is spot on to make it truly delicious!"

Ingredients

  • 2 whole mackerel

  • 2 garlic cloves

  • 1 tsp smoked paprika

  • A good pinch of salt

  • Black pepper

  • 250g new potatoes

  • 2 spring onions, sliced

 

For the Vinaigrette

  • 2 tbsp apple cider vinegar

  • 1 tbsp dijon mustard

  • 1 tbsp olive oil, I use garlic infused

Method

1. Preheat the over to 220 C fan.

2. Boil the potatoes in a pan of salted water for 12 - 15 mins.

3. Put the garlic, paprika, salt, pepper and a splash of oil into a pestle and mortar and grind to a fine paste.

4. Rub the flesh side of the mackerel with the paprika mix.

5. Lay the mackerel on greaseproof paper on a baking tray skin side up.

6. Lightly brush the mackerel skin with olive oil and sprinkle with salt.

7. Roast the mackerel for 8 mins, the skin should be crisp and the fish cooked through.

8. Mix together all the vinaigrette ingredients in a small bowl, season to taste.

9. Once tender, drain the potatoes, return to the saucepan to dry then crush lightly, season, add the spring onion and add a little oil

10. Serve the fish onto of the potatoes, with a side salad, sprinkled with the vinaigrette, adding more or less to suit your taste.

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