You will need………
2 mackerel fillets, bones removed
200g new potatoes
1 spring onion, thinly sliced
1 tbsp mayonnaise
1½ tbsp thick natural yoghurt
120g strawberries, chopped
80g caster sugar
80ml balsamic vinegar
Thin slices of strawberry & cucumber for garnish
What to do………
For the potato salad, bring a large pan of salted water to the boil and boil the potatoes for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters. Mix the mayo, yoghurt & spring onion together. Add the spuds! Season with salt & refrigerate until needed.
For the vinaigrette, mix the strawberries, sugar & vinegar together in a bowl, cover & leave at room temp for an hour or two to allow the strawberries to break down slightly. Blitz, pass through a fine sieve, and adjust to your liking with either more vinegar or sugar.
Assembly! Heat a lightly oiled non-stick pan to almost smoking. Season the mackerel on both sides, place skin side down in the pan, holding the fish in place for a second two to avoid curling (careful not to burn fingers! Use a spatula if preferred). Place a neat mound of potato salad in the centre of your serving plates, arrange the slices of strawberry & cucumber around. By this point your mackerel should have a lovely fishy crackling! YUM! You will see a colour change rise up the mackerel, when this has almost reached the top, take off the heat & gently flip. Leave in the pan for a further 20 seconds. Place the crisp skinned fish on top of the spuds, drizzle with the vinaigrette & devour!
Shave white chocolate over the whole dish for an added richness!