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.
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