Mackerel Fingers with Rocket
Member recipe

Mackerel Fingers with Rocket

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Plus at least one hour for the vinaigrette

Servings

Serves 2

Fresh mackerel fingers with wild rocket, baby new potatoes and a mint and citrus vinaigrette - a delicious summer supper!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • For the mackerel fingers:
  • 4 fresh mackerel fillets
  • 50g strong brown flour (coarse bread flour works well)
  • 2 tsp paprika
  • Salt and freshly ground black pepper
  • 2 tbsp sunflower oil for frying
  • For the vinaigrette:
  • Handful fresh mint leaves, chopped
  • Handful fresh curly parsley, chopped
  • Juice of one lemon
  • Juice of one lime
  • 20ml extra virgin olive oil
  • 50ml Balsamic Vinegar of Modena
  • To serve:
  • Baby new potatoes, boiled until dry in salty water
  • Fresh wild rocket leaves

Method

    1. Combine all the vinaigrette ingredients in a blender, don't over blend, there should still be mint leaves clearly visible in the mix. Set aside in the fridge for at least an hour, overnight is better.
    2. To prepare the mackerel fingers, cut the centre (pin bone) strip lengthways from each fillet, two cuts will remove a thin strip containing the bones. Mix the flour with the paprika, salt and pepper and coat each of the eight mackerel fingers well. Set aside in the fridge.
    3. For the potatoes, cook them whole and skin on in very salty water. You want to time them so the water boils dry just when they are ready leaving a salty crust on the skin.
    4. In a frying pan heat the oil until almost smoking and fry the fingers for about two minutes skin side down. Reduce the heat a little and turn the fingers over, cook for a further minute or two until they are crispy and golden brown on the outside (the flesh should be deliciously succulent).
    5. To serve, place a good bed of rocket on each plate with four mackerel fingers arranged on the leaves. Place the potatoes around the rocket and pour a generous drizzle of vinaigrette over the mackerel. Serve immediately and enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips