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Mackerel With Warm Potato Salad With Chorizo Recipe

There’s nothing like cooking fish you have caught only an hour or so before. This is what I was lucky enough to do in Kinsale. Add Irish produced oil and chorizo and the pleasure is doubled. As the acidity of red wine vinegar varies, you may need to use more, or less.

Preparation time 5 minutes
Cooking time 10 minutes
Serves 2

INGREDIENTS
1/3 cup (80ml) rapeseed oil
3 medium (600g) cooked potatoes, peeled and quartered
1 large leek, sliced
1 large (100g) chorizo, thickly sliced
2 (340g) butterflied mackerel
Salt and freshly ground black pepper
Handful salad leaves or mesclun

Vinaigrette
1 teaspoon brown
1/2 teaspoon grain mustard
1/2 teaspoon Dijon mustard
1 tablespoon (20ml) red wine vinegar (or more to taste)
1/3 cup (80ml) rapeseed oil
1 tablespoon chopped chives + 1 teaspoon extra

METHOD
Heat a large pot with a lid over medium high heat. Add 2 tablespoons (40ml) oil and when hot add potatoes and stir to coat with oil. Add leek. Cut chorizo into bite size pieces and add to pan. Stir well, reduce heat to medium low and cover.
Make vinaigrette by whisking together, mustards and vinegar. Slowly whisk in the oil. Taste and adjust seasoning if necessary. Whisk in chives.
Heat a medium frying pan over high heat. Put remaining 2 tablespoons (40ml) oil into heated frying pan and season mackerel well with salt and pepper. Place flesh side down in the pan and cook briefly over very high heat. Turn and cook the other side for another minute or so or until cooked through.
Add potato mixture to vinaigrette and toss gently. Divide between two bowls and top with mackerel. Sprinkle with additional chives if desired and serve immediately.

COOK’S NOTES
Peeling the potatoes after boiling prevents them from becoming waterlogged.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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