Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is the first thing that appears to most people’s mind when it comes to a perfect meal. Today, we are going to provide you procedures on cooking a comforting Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF.
We hope you got benefit from reading it, now let’s go back to vickys mackerel with new potatoes & apricot sauce gf df ef sf nf recipe. To make vickys mackerel with new potatoes & apricot sauce gf df ef sf nf you only need 9 ingredients and 9 steps. Here is how you cook it.
Firstly, below are the ingridients that you should prepare to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
- Provide 600 g of new (baby) potatoes / salad potatoes.
- Use 240 g of apricots, halved – keep the stones.
- Take 1/4 inch of cube of peeled ginger, finely chopped.
- Provide 1 tbsp of lemon juice.
- Provide 1 tbsp of water.
- Get 4 of mackerel fillets (or other oily fish portions).
- Prepare 1/2 tbsp of olive oil.
- Take to taste of salt & pepper.
- Prepare of garden salad to serve.
After readying the ingridients, now we are set to make our yummy Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
- Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes.
- Boil for 15 minutes until fork tender.
- Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water – the stones contain pectin and help thicken the sauce naturally.
- Cover and simmer on a low heat for around 15 minutes until very soft.
- Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser.
- Score the skin on the mackerel and rub with the olive oil.
- Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour.
- Drain the potatoes and season with a sprinkling of salt and a knob of butter – I use Stork gold-foil margarine as it's dairy and soy free.
- Serve the fish with the sauce, a garden salad and the new potatoes.
Season mackerel fillets with salt and pepper. Divide roasted sweet potatoes between plates. In two – safely transportable – containers, assemble the potatoes, smoked mackerel, lettuce and parsley. Put the flesh of the Add the potatoes and stir until well-coated in the garlic, tomato and paprika mix. Pour in half of the stock.
Recipe : Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF
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