GRILLED MACKEREL FILLET WITH CURRIED POTATO AND SPINACH SALAD

GRILLED MACKEREL FILLET WITH CURRIED POTATO AND SPINACH SALAD

Ingredients

2 x Mackerel Fillet
50g Baking Potato
30g Spinach
10g Red Onion
1 tbsp Crème Fraiche
½ tsp Cumin (ground)
½ tsp Curry Powder
1g Fresh Coriander
1 Lemon
Salt and Pepper

Method

Peel a baking potato, cut into a small dice and cook in salted boiling water until tender, then drain.

Mix together the crème fraiche, ground cumin; curry powder, finely chopped coriander and lemon zest. Season to taste.

Place 50g of cooked potato in a bowl, add the crème fraiche and gently mix together to make the warm potato salad.

Finely slice the red onion.

Wilt the baby spinach in a pan with a splash of water and season. Squeeze out the excess water.

Slash the skin along the length of each Mackerel fillet. Place the fillets skin side up on a tray, drizzle with olive oil and season. Cook under a pre-heated medium to hot grill for 3-4 minutes until the skin is crisp and coloured or until required core temperature is achieved.

To serve, place the wilted spinach towards the centre of a clean plate. Spoon the potato salad on top, sprinkle over the sliced red onion and sit the Mackerel fillets on top, skin side up. Finish with a wedge of lemon and sprig of fresh coriander.

Preparation time: 10 minutes
Cooking time: 6 minutes