Mackerel with Brown Butter dressed Potato Salad
8 mackerel fillets
Sea salt to season
1 tablespoon oil
Method
Heat the oil in a large pan (or 2 pans) until hot.
Season the mackerel with the salt and place skin side down in the pan.
Cook for 2 minutes on the skin side then flip over.
Cook for 30 seconds then turn off the heat and allow cooking through in residue heat. Fish should be firm to touch.
Brown Butter Dressed Potato Salad
500g new season potatoes, scrubbed and cut into 2cm discs
50g butter
1 finely chopped shallot
1 minced clove garlic
1 tablespoon horseradish sauce
25ml balsamic vinegar (or whatever you have to hand)
1 teaspoon Dijon mustard
4 chopped scallions
Handful chopped parsley
50ml olive oil
Method
Boil the potatoes, drain well.
Heat the butter in a pan and when it foams add the shallot. Cook for a minute then add the garlic – butter should be brown and nutty smelling at this stage.
Add the horseradish, vinegar, mustard and oil and whisk together.
Check seasoning.
Toss into the warm potatoes and add the scallions and parsley.
Serve with the mackerel.
