Recipe Details
| Title | Fillets of mackerel with dill and new potatoes |
|
| Author | Rick Stein | |
| Portions | 4 | |
| Created | 16th February 2015 09:57 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 231.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Potato, new | 450 Gram | |
| Dill, fresh | 1 Bunch | |
| Oil, vegetable blended, average | 25 Millilitre | |
| Butter, unsalted | 25 Gram |  |
| Lemons, whole, | 1 Medium | |
| Salt, table | 1 Pinch | |
| Mackerel, fillets, raw | 225 Gram |  |
| Flour, wheat, white, plain | 50 Gram |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 350 |  |
| Protein | 28.38% | |
| Other Carbohydrate | 15.66% | |
| Sugar | 2.95% | |
| Fat Saturated | 29.55% | |
| Fat Unsaturated | 25.83% | |
| Fiber | 6.58% | |
| Sodium | 2.46% | |
| Salt | 2.70% | |
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Recipe Method
1. Either ask your fishmonger to fillet the mackerel for you or fillet yourself. 2. Boil the new potatoes in a pan of well-salted water with the dill stalks (stalks reserved). 3. Dust the fillets in the seasoned flour and shake off any excess. Heat the oil in a frying pan and add a knob of the butter. Fry the mackerel for 3 minutes on each side then remove from the pan and keep warm. 4. Pour away the fish-frying oil and butter. Add the rest of the butter to the pan and heat until it smells nutty. Squeeze the juice of half the lemon into the pan then pour over the fillets. 5. Season the mackerel with salt, sprinkle over the dill and serve with the remaining half of the lemon wedges.