Recipe Details
Title Warm mackerel with potato and wild garlic
Author Ottolenghi
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 370.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, Desiree, raw850 Gram
Salt, sea1 Teaspoon
Pepper, black1 Pinch
Paprika1 Teaspoon
Oil, olive45 Millilitre
Rocket, wild16 Gram
Watercress, raw16 Gram
Spinach, raw18 Gram
Lemon, juice1 Tablespoon
Lemons, whole,1 Medium
Yoghurt, Greek, organic250 Gram
Tarragon, fresh5 Gram
Garlic1 Clove
Onions, Spring or Scallions45 Gram
Oil, olive45 Millilitre
Salt, sea1 Teaspoon
Pepper, cayenne, ground0.25 Teaspoon
Mackerel, fillets, raw40 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 449
Protein 19.72%
Other Carbohydrate 20.93%
Sugar 7.17%
Fat Saturated 33.73%
Fat Unsaturated 37.38%
Fiber 14.05%
Sodium 36.54%
Salt 37.89%
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Recipe Method
1. Mix the sauce ingredients and taste in a bowl- when aiming for quite a spicy flavor adjusts if necessary. Set aside. 2. Cook 4 desiree potatoes (850g in total), unpeeled in salted water until very tender (the tip of a knife should sink right in - about 45 minutes should do it). Drain and put to one side in a warm place. 3. Sprinkle the (4) mackerel fillets, halved with a pinch each of salt and pepper and the paprika. Heat 2 tbsp of the olive oil (plus extra for drizzling) in a pan and fry the mackerel for 1-2 minutes on each side, until just cooked. 4. Toss the mixed leaves in a bowl with the remaining 2 tbsp of olive oil, plus the lemon juice, salt and pepper. 5. To assemble, cut the warm potatoes into 1.5cm slices. Arrange a layer of them on one side of a serving plate and spoon a little sauce (yoghurt, finely chopped tarragon, crushed garlic (or 2 wild garlic leaves, finely chopped), thinly sliced spring onions, olive oil, salt and cayenne or chilli flakes) on top. 6. Continue with a couple more layers of potato and sauce and finish with the fish. Drizzle with some olive oil and sprinkle on some sea salt. Pile the leaves on the other side of the plate and serve with wedges of lemon.
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