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Mackerel with fennel, clementine & broad beans
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150g baby new potatoes, cut into bitesized pieces
200g frozen baby broad beans (or a few handfuls fresh, podded)
½ large bulb fennel, thinly sliced
1 clementine, peeled and sliced into rounds
1 shallot, finely chopped
1 tsp white wine vinegar
1 tsp extra virgin olive oil
2 tbsp Essential Reduced Fat Soured Cream
1 tsp wholegrain mustard
2 x 95g mackerel fillets, fresh or frozen and defrosted
1. Preheat the grill to high. Boil the potatoes for 15 minutes until tender, adding the broad beans to the pan for the last 3 minutes. Meanwhile, toss together the fennel, clementine, shallot, vinegar, oil and season. In a separate bowl, combine the soured cream and mustard. Season.
2. Check the fish for pin bones (see tip, below) and slash the skin on each fillet three times. Put the mackerel onto a foil-lined baking tray, skin-side up. Season, then grill for 5 minutes, until the skin is starting to crisp and colour and the fish is opaque and cooked through. You won’t need to turn them.
3. Cool the broad beans and potatoes briefly under the cold tap, then drain well and add to the salad. If liked, remove the skins from the broad beans for colour. Mound the salad onto plates, top with the fish, then serve with a generous spoonful of the mustard soured cream.
Cook’s tip Pin bones are the bones that run through the middle of a fish fillet. They are easily removed with kitchen tweezers. If you don’t fancy cooking fish yourself, this recipe is equally good with hot smoked mackerel fillets.
Typical values per serving:
3200mg omega 3/1 of your 5 a day/gluten free
This recipe was first published in July 2021.