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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something that I have loved my whole life. They are fine and they look fantastic.

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. See great recipes for Vickys Chicken & Gnocchi Soup, GF DF EF SF NF too! Make the most of the humble new potato with our range of delicious recipes from Great British Chefs.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Prepare 600 g new (baby) potatoes / salad potatoes
  2. Prepare 240 g apricots, halved - keep the stones
  3. Make ready 1/4 inch cube of peeled ginger, finely chopped
  4. Get 1 tbsp lemon juice
  5. Take 1 tbsp water
  6. Make ready 4 mackerel fillets (or other oily fish portions)
  7. Get 1/2 tbsp olive oil
  8. Prepare to taste salt & pepper
  9. Make ready garden salad to serve

Combine the potatoes, the rosemary and garlic in a saucepan,cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. When the potatoes are done, drain them, removingthe rosemary and garlic. While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice.

Steps to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
  1. Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
  2. Boil for 15 minutes until fork tender
  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
  4. Cover and simmer on a low heat for around 15 minutes until very soft
  5. Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
  6. Score the skin on the mackerel and rub with the olive oil
  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
  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
  9. Serve the fish with the sauce, a garden salad and the new potatoes

Remove the skin and bones from the mackerel and break into large pieces. Put the radishes and potatoes in a shallow roasting tin. How to Pan Fry Mackerel: In this Instuctable you will learn how to pan fry mackerel so the skin is crispy and the meat is lightly cooked and not dry. I served the mackerel with stir fried new potatoes and beansprouts; I will post the recipe for this soon. Bring a pan of water to the boil.

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