Pan-fried mackerel with potato-watercress salad
2
- Prep Time20 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
680 g new potatoes, halved
3 slices bacon, chopped
2 tbsp red wine vinegar
1 small shallot, minced
1 tbsp grainy Dijon mustard
3/4 tsp salt, divided
3/4 tsp pepper, divided
1 tbsp canola oil
4 small mackerel fillets, (about 400 g), patted dry
2 cups watercress
3 tbsp coarsely chopped parsley
Instructions
PLACE potatoes in a medium pot filled with cold, salted water. Bring to a boil and cook until just tender, 10 to 12 min. Drain.
COOK bacon in a large cast iron frying pan over medium until crispy, 7 to 8 min.
WHISK vinegar, shallot, Dijon and 1/4 tsp each salt and pepper in a large bowl. Whisk in bacon and any drippings, then stir in potatoes.
WIPE frying pan clean, then heat oil over medium. Sprinkle both sides of mackerel with 1/2 tsp each salt and pepper. When pan is very hot, add fish, skin-side down. Press down with a spatula so skin contacts pan. Cook until skin is crispy, about 5 min. Flip and cook until flesh flakes easily, about 1 more min.
STIR watercress and parsley into potatoes. Serve alongside mackerel.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
Calories 477, Protein 24g, Carbohydrates 30g, Fat 26g, Fibre 3g, Sodium 704mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
