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bordbia- Grilled mackerel is always a good idea! Especially when paired with a warm and hearty potato salad 🙌
Ingredients:
4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned
600g baby potatoes
2 tbsp. Dijon mustard
3 scallions, finely sliced
4 tbsp. olive oil
1 heaped tsp. whole grain mustard
1 clove garlic, crushed
2 tbsp. lemon juice
2 level tbsp. fresh chives
Zest of 1 lemon
To serve: Steamed summer vegetables
Method:
To cook the potatoes:
✅ Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes.
✅ Transfer them to a serving bowl and keep them warm.
To make the dressing:
✅ Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season.
✅ Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.
✅ Preheat the grill to high.
To cook the mackerel:
✅ Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down.
✅ Spread the mustard over the mackerel. Season with salt and pepper.
✅ Place under a hot grill and cook for approximately 6 minutes.
To serve:
✅ Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
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Foodaware 