Pan fried mackerel on toast with apple slaw and horseradish potatoes
The basics: Aside from a bit of prep the fish itself only takes 5 minutes to cook
What you’ll need (for two)
2 fresh mackerel (ask the fishmonger to fillet them and remove any bones) – giving 4 fillets
1 crispy green apple
1/2 teaspoon grainy mustard
2-3 teaspoons of Greek yoghurt
Loaf of ciabatta (or any bread of your choice which toasts well)
Few slices of cucumber
1 teaspoon of creamed horseradish sauce
- Drizzle slices of the ciabatta with olive oil and place under a hot grill for 5-6 minutes or until golden brown.
- To make the slaw, peel and slice the apple into very thin matchstick shaped strips. Add the mustard, yoghurt and a drizzle of extra virgin olive oil and mix together.
- Lightly dust the skin side of the fish with some flour and place skin side down into a heated frying pan with a drizzle of oil.
- Cook the fish skin side down for about 4 minutes. Season the flesh side with salt and pepper and then flip over (the skin should be golden and crispy) for the final minute of cooking.
- Assemble the sandwich with the mackerel fillets on the toasted bread, slaw and a few slices of cucumber (which have been seasoned with a pinch of sea salt).
- The icing on the cake: Serve with new potatoes which have been halved, boiled and when cooked mixed with a knob of butter and a teaspoon of creamed horseradish sauce.