Mackerel Fillets with a citrus dressing, new potatoes, local bacon & cabbage
Flavours of the Foyle
This dish was cooked by Brian McDermott.
A word from the chef…..
I love Mackerel and really the less you do with it the better.
Mackerel is an oily rich fish full of vitamin D, protein and omega 3 which are essential vitamins. The citrus flavour I have in the recipe cuts through the oily fish and compliment the flavour with the freshness of dill or fennel and nice simple seasonal boiled potatoes with local bacon and cabbage.
Also great served with some salad and even better if you’re grown your own.
Recipe is also great with :
- 4 Mackerel Fillets
- 1 Lime
- 1 Lemon
- 1 Table Spoon Honey
- 1 Table Spoon Wholegrain Mustrad
- 5 Tablespoons Donegal Rapeseed Oil
- 500g New Potatoes
- 4 Slices Local Cured Bacon
- I head Leafy Green Cabbage
- Fresh Dill / Fennel
- Fresh cracked black pepper
- Crème Fraiche
- Remove the zest from the lime and Lemon and half the juice from lime and lemon. Whisk Whole grain mustard and Honey then add the citrus juice and zest followed by the Donegal Rapeseed Oil, fresh dill and fresh cracked black pepper. Leave aside.
- Marinate the Mackerel fillets in half the dressing.
- Boil Potatoes. Black washed whole cabbage leaves for 4 minutes. In a pan fry diced bacon pieces then add roughly cut cabbage and sliced cooked potatoes.
- Heat a frying pan dry and add the Mackerel fillets skin side down cooking for 3 minutes on medium heat then turn over and cook for further minute. Add fresh dill or fennel and serve with potatoes, bacon and cabbage.
- Serve with a little crème Fraiche as a dipping side sauce.