In my previous post, I wrote about my
introduction to smoked mackerel and about how much I love its taste. I also
love the taste of fresh mackerel and think that this recipe really showcases
all the wonderful qualities of the fish.
I have grilled the mackerel and served it simply with some potatoes and a green grape and tarragon vinaigrette. I used a chardonnay vinegar to make the vinaigrette, and if you can get your hands on some, I urge you to do the same as it possesses a smoothness which complements the other elements of the dish perfectly, but if you are unable to source some, I would use an apple cider vinegar in its place.
We should all eat more fish and I hope that you will try this recipe out, because it is absolutely yum and so quick and easy to make.
I have grilled the mackerel and served it simply with some potatoes and a green grape and tarragon vinaigrette. I used a chardonnay vinegar to make the vinaigrette, and if you can get your hands on some, I urge you to do the same as it possesses a smoothness which complements the other elements of the dish perfectly, but if you are unable to source some, I would use an apple cider vinegar in its place.
We should all eat more fish and I hope that you will try this recipe out, because it is absolutely yum and so quick and easy to make.
Ingredients:
4 fillets of mackerel, cleaned and pin-boned200g baby new potatoes
2 tomatoes, skinned, chopped into small dice (remove and discard the seeds and pulpy interiors)
15 green seedless grapes
Dressing:
A handful of fresh tarragon leaves, roughly chopped
1tsp Dijon mustard
1tblsp chardonnay vinegar
3-4tblsp extra virgin olive oil
A squeeze of fresh lemon juice
Method:
1. Place the potatoes in a small saucepan
and cover with cold water. Bring to the boil and then reduce heat and allow to
simmer until just cooked through. Drain and keep warm.
2. Cut the grapes in half and place in a
small bowl. Lightly season with salt.
Dressing:
3. Mix the mustard, vinegar and olive oil
together with a small whisk. Add the chopped tarragon and a little lemon juice.
Taste and adjust the seasoning as necessary.Dressing:
To finish:
4. Meanwhile put turn on the grill - up to
its highest setting. Place the mackerel fillets onto a small baking tray,
skin-side up and place under the grill for 4 minutes until the skin starts to
colour and slightly blister. Remove from the grill and squeeze a little lemon
juice over the grilled fish.
5. Slice each of the potatoes into 2 or 3
slices and arrange on warm plates. Scatter around a few grapes and the chopped
tomatoes. Drizzle over some of the dressing and place a grilled mackerel fillet
on top. Serve.
Serves 4.
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