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Mackerel with crushed new potatoes
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
12-15 new potatoes250ml/8¾fl oz olive oil50ml/1¾fl oz white wine vinegarsalt and freshly ground black pepper4 mackerel fillets2 large fresh basil leaves, chopped1 tsp chopped fresh chives
Method
1. Place the potatoes in a saucepan of cold water and bring to the boil. Cook for about 15 minutes, or until tender.2. Meanwhile, make a vinaigrette by whisking half the olive oil, all the white wine vinegar and some salt and freshly ground black pepper together in a bowl, then leave it to one side.3. To prepare the fish, run your hands lightly over the fillets to check for any bones. Remove any bones you find with tweezers. Use a sharp knife to score down the skin evenly along the length of the fish at 5mm/¼in intervals. Pinching the flesh makes it easier to score the skin. Set the fish aside.4. When the potatoes are cooked, drain them and peel while they are still warm (wear rubber gloves or use a tea towel). Place the potatoes in a bowl and crush them with a fork. Stir in some of the vinaigrette and the chopped herbs.5. Heat the remaining oil in a frying pan over a moderate heat. Place the mackerel in the pan skin-side down and cook gently for 2-3 minutes until golden-brown and the skin is crisp. Turn and cook the other side in the same way, until cooked through. 6. To serve, divide the crushed potatoes among four serving plates. Top with the fish fillets and drizzle with the remaining vinaigrette.
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