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Mackerel With Horseradish Crushed Potatoes

Mackerel is a delicious inexpensive fish, rich in taste and filling. The entire dish can be on the table in just 30 minutes.

700 g new potatoes

200 g greek yoghurt

1 clove garlic, crushed

20 ml extra virgin olive oil

2 tbsp horseradish cream

8 Mackerel fillets, pin boned

2 tbsp olive oil

2 tsp lemon juice

Handfull watercress

chives to garnish (optional)

Mackerel with horseradish crushed potatoes served

Bring a large of salted water to a simmer. Cook the new potatoes for 25 minutes.

Preheat the grill to 200C and line a baking tray with foil. In a bowl mix the yogurt, garlic, extra virgin olive oil and horseradish cream and set aside. Make several slits through the skin of the mackerel. season with salt and pepper on both sides. Whisk the olive oil and lemon juice, brush the fillets on both sides and place skin side up on the baking tray.

When the potatoes are soft, drain and crush with the back of a fork or a potato masher. Stir the yoghurt dressing through the potatoes along with the watercress.

Put the mackerel under the grill and cook for 4-5 minutes.

To serve, divide the potatoes between 4 warm plates, top with 2 fillets per plate and sprinkle with chives if using.

Mackerel with horseradish crushed potatoes

Mackerel with Horseradish Crushed Potatoes

Jules
Mackerel is a delicious inexpensive fish, rich in taste and filling. The entire dish can be on the table in just 30 minutes.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 4 people
Calories 593 kcal

Ingredients
  

  • 700 g new potatoes
  • 200 g greek yoghurt
  • 1 clove garlic crushed
  • 20 ml extra virgin olive oil
  • 2 tbsp horseradish cream
  • 8 mackerel fillets pin boned
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • handful watercress
  • chives to garnish

Instructions
 

  • Bring a large of salted water to a simmer. Cook the new potatoes for 25 minutes.
  • Preheat the grill to 200C and line a baking tray with foil. In a bowl mix the yogurt, garlic, extra virgin olive oil and horseradish cream and set aside.
  • Make several slits through the skin of the mackerel. season with salt and pepper on both sides. Whisk the olive oil and lemon juice, brush the fillets on both sides and place skin side up on the baking tray.
    Mackerel fillets prepared for grilling
  • When the potatoes are soft, drain and crush with the back of a fork or a potato masher.
  • Stir the yoghurt dressing through the potatoes along with the watercress.
    Adding horseradish to crushed potatoes
  • Put the mackerel under the grill and cook for 4-5 minutes.
    Mackerel fillets after being cooked under the grill
  • To serve, divide the potatoes between 4 warm plates, top with 2 fillets per plate and sprinkle with chives if using.

Nutrition

Sodium: 233mgCalcium: 128mgVitamin C: 42mgVitamin A: 130IUSugar: 4gFiber: 4gPotassium: 1644mgCholesterol: 97mgCalories: 593kcalTrans Fat: 1gMonounsaturated Fat: 14gPolyunsaturated Fat: 5gSaturated Fat: 6gFat: 28gProtein: 49gCarbohydrates: 34gIron: 4mg
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