Mackerel, Potato and Fresh Tomato with Dill and Mustard dressing

Posted in - Recipes & Seafood on August 17th 2014 0 Comments

Today we returned from the sea where we spent the weekend with my parents in law.  I bought this line caught mackerel in Bridport and wanting to eat it asap both for its deliciousness and its oily fish benefit.  The children have just finished theirs, and I am to recreate again when they are in asleep….  my daughter says she loves it. So …

mackerelsum

Serves 6

Ingredients
1kg Charlotte potatoes or other waxy potato
1 tbsp Dijon mustard
1 1/2 tsp sugar
1 tbsp sherry vinegar
100ml olive oil
4 tbsp finely chopped fresh dill
3 tbsp soured cream
4 tbsp small caper berries or chopped larger capers
6 cherry tomatoes each
White balsamic vinegar or white wine vinegar
Plain oil (not extra virgin olive oil) such as sunflower, vegetable
12 mackerel fillets
00 flour (or plain)
Seasoning

1.  Boil the potatoes until they still have some bite.  Rinse them in cold water to stop them cooking further.
2.  While they are boiling, slice your fresh tomatoes and sprinkle them with some white balsamic vinegar or White wine vinegar (white balsamic’s sweetness is best) and a little Maldon sea salt or salt flakes.
3.  Have a plate with seasoned flour ready to cook the mackerel at the last minute, as well as the pan heating while you make the dressing.  This is because it easily splits so you need to serve it really quickly just in case. Having said that, eating it split makes no difference to its flavour.
4.  Put the mustard, sugar and vinegar in a bowl and whisk it together.  Pour the olive oil in slowly while whisking at the same time, so that an emulsion is formed.  Add the dill, capers and soured cream.  You could also add chopped pickle. Mix this with the potatoes, leaving some to aside to finish off the dish.
5.  Dip the fillets in the flour and shake them to get rid of the excess flour.
6.  Fry them in plain oil in a hot pan.
7.  Put the tomatoes on the plate first, a pile of potatoes with the dressing on top, and carefully place the mackerel fillets on top of this.  Drizzle a spoonful of the dressing on top of the fillets, snip some chives or dill on top, and serve immediately.  Leftovers are really good cold the next day (as long as you don’t mind that the sauce may have split).

 

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