Grilled Mackerel With New Potatoes And Salad
This recipe for grilled mackerel with mustard dressing is a delightful combination of tender mackerel fillets coated in a flavorful wholegrain mustard, complemented by a zesty dressing drizzled over crisp lettuce leaves and perfectly cooked new potatoes. It's a simple yet elegant dish that's sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 150g/5oz new potatoes, such as Jersey Royals, scrubbed
- pinch salt
- 2 mackerel
- 1 tbsp wholegrain mustard
- and freshly ground saltblack pepper
- 1 tsp English mustard
- 1 tbsp white wine vinegar
- 3 tbsp rapeseed oil
- squeeze lemon juice
- and freshly ground saltblack pepper
- 2 Little Gem lettuces
Instructions
- Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm.
- For the mackerel, preheat the grill to high.
- Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through.
- For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine.
- Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway.
Cook Time
30M
Prep Time
PT30M
Yield
2
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