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Title: Grilled Mackerel Fillets with a Lemon Crunch Topping
Categories: British, Fish, Condiments, Wine, Eggs
Yield: 2 Servings
2 Mackerel fillets
25 g Bran flakes
2 ts Horseradish relish
1 Lemon; grated rind of
6 Brazil nuts
200 g Steamed new potatoes
50 ml Low fat fromage frais
1 tb Dry white wine
1 bn Chives; chopped
1 ts Grain mustard
1 bn Fresh watercress
2 Hard boiled eggs
1 tb Olive oil
2 ts Balsamic vinegar
Salt and pepper
Preheat the oven to 230 C/560 F/gas 7.
Crush the bran flakes into a bowl with the horseradish relish,
lemon zest and a few chopped chives. Then with a grater, finely
grate the Brazil nuts into the mixture. Meanwhile skin the
mackerel fillets and cut out the pin bones with a pair of pliers
or a knife. Season the fillets with salt and pepper and then place
the crust on one side of each fillet. Press the mixture down well
on the fish so that there is a firm coating. Place the fillets on
a baking tray and spray each filet with some low fat cooking spray
(available from the supermarket) and then put them straight into
the oven. These will take about 10 minutes to cook, or until they
form a nice crunch texture on top.
Meanwhile, slice the new potatoes into a bowl (this salad is nice
if they are slightly warm). Add the grain mustard, chopped chives,
white wine and the fromage frais. Season with salt and freshly
ground black pepper and mix well.
For the watercress salad simply grate the hard-boiled eggs into
the watercress with a squeeze of lemon juice and drizzle a little
olive oil in. Mix well but delicately.
To serve, place a little of the potato salad in the centre of the
plate with a pile of watercress on top, then place the baked
mackerel fillets on top. Drizzle a little more olive oil around
the outside of the plate, with a few drops of balsamic vinegar and
finish with chopped chives.
Carlton Food Network
http://www.cfn.co.uk/
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