Home Dish Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF
Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF favourite

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

This sauce goes well with any oily fish such as herring, salmon, trout, pilchard etc

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes
600 g

new (baby) potatoes / salad potatoes

240 g

apricots, halved - keep the stones

1/4 inch

cube of peeled ginger, finely chopped

1 tbsp

lemon juice

1 tbsp

water

4

mackerel fillets (or other oily fish portions)

1/2 tbsp

olive oil

to taste

salt & pepper

Cooking instructions

* Step 1

Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
Image step 1

* Step 2

Boil for 15 minutes until fork tender

* Step 3

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
Image step 3

* Step 4

Cover and simmer on a low heat for around 15 minutes until very soft

* Step 5

Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
Image step 5

* Step 6

Score the skin on the mackerel and rub with the olive oil
Image step 6

* Step 7

Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
Image step 7

* Step 8

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

* Step 9

Serve the fish with the sauce, a garden salad and the new potatoes
Image step 9

Note: if there is a photo you can click to enlarge it

Tag

new (baby) potatoes / salad potatoes apricots, halved - keep the stones cube of peeled ginger, finely chopped lemon juice water mackerel fillets (or other oily fish portions) olive oil salt & pepper

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