Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. Drain and return to the pan to keep warm. While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice.
Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
- Make ready 600 g new (baby) potatoes / salad potatoes
- Get 240 g apricots, halved - keep the stones
- Make ready 1/4 inch cube of peeled ginger, finely chopped
- Get 1 tbsp lemon juice
- Make ready 1 tbsp water
- Get 4 mackerel fillets (or other oily fish portions)
- Get 1/2 tbsp olive oil
- Prepare to taste salt & pepper
- Take garden salad to serve
Pickled mackerel can be served both hot and cold, but traditionally it is served cold. After it has simmered on low heat, it is important to cool the mackerel Serve with boiled new potatoes, lettuce and sour cream added green or black pepper. Roasted Whole Spanish Mackerel with Smashed Potatoes + Bok Choy. Fish mackerel baked with herbs, mashed potatoes, pesto sauce served on a white plate on a wooden antique background, next to a bl.
Steps to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
- Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
- Boil for 15 minutes until fork tender
- Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally
- Cover and simmer on a low heat for around 15 minutes until very soft
- Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
- Score the skin on the mackerel and rub with the olive oil
- Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
- Drain the potatoes and season with a sprinkling of salt and a knob of butter - I use Stork gold-foil margarine as it's dairy and soy free
- Serve the fish with the sauce, a garden salad and the new potatoes
Roasted Whole Spanish Mackerel with Smashed Potatoes + Bok Choy. Fish mackerel baked with herbs, mashed potatoes, pesto sauce served on a white plate on a wooden antique background, next to a bl. Season mackerel fillets with salt and pepper. Divide roasted sweet potatoes between plates. In two - safely transportable - containers, assemble the potatoes, smoked mackerel, lettuce and parsley.
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