Grilled mackerel fillets with a lemon crunch topping served

1 servings

Ingredients

Quantity Ingredient
2 Mackerel fillets
25 grams Bran flakes
2 teaspoons Horseradish relish
Grated rind of 1 lemon
6 Brazil nuts
200 grams Steamed new potatoes
50 millilitres Low fat fromage frais
1 tablespoon Dry white wine
1 bunch Chives; chopped
1 teaspoon Grain mustard
1 bunch Fresh watercress
2 Hard boiled eggs
1 tablespoon Olive oil
2 teaspoons Balsamic vinegar
Salt and pepper

Directions

Preheat the oven to 230C/560F/gas7.

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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes