Roasted Mackerel with Garlic and Paprika
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- olive oil
- 1/4 cup extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 tsp dijon mustard
- 2 tsp paprika
- pinch of saffron
- 1 tbsp white wine vinegar
- 1 pound new potatoes
- 2 garlic cloves, peeled
- 1 tsp sea salt, plus more to taste
- 8 mackerel fillets, skin on
- 2-3 scallions, trimmed and thinly sliced
- Carbohydrate 22 g(7%)
- Cholesterol 157 mg(52%)
- Fat 50 g(77%)
- Fiber 4 g(14%)
- Protein 45 g(89%)
- Saturated Fat 10 g(50%)
- Sodium 696 mg(29%)
- Calories 723
Preparation 1. Preheat the oven to 400°F. 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside. 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste. 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest. 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette. 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Recipes from Gordon Ramsay's Home Cooking by Gordon Ramsay. Copyright © 2013 by Gordon Ramsay. Reprinted by permission of Grand Central Publishing. All rights reserved.
Preparation 1. Preheat the oven to 400°F. 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside. 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste. 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest. 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette. 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Recipes from Gordon Ramsay's Home Cooking by Gordon Ramsay. Copyright © 2013 by Gordon Ramsay. Reprinted by permission of Grand Central Publishing. All rights reserved.
