INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Halve the leek and rinse well. Fill a deep pan one third full with
vegetable oil and heat. Cut one leek half into thin strips and deep
fry until brown and crisp. Drain on kitchen paper.
2 For the Omelette: Beat the eggs in a bowl, add 55g/2oz grated
cheese and the double cream. Heat an omelette pan, pour in the egg
mixture and add the chopped chives. Cook gently, stirring to draw the
mixture from the edge of the pan to the centre as it cooks. Serve the
omelette on a plate.
3 Cook the potato in a pan of boiling water until tender. Cut the
remaining leek into thin rings and dice two bacon rashers. Heat 1
tbsp olive oil in a frying pan with the diced bacon and stir in half
the leek rings, 1 tbsp chopped parsley, breadcrumbs and 25g/1oz
grated cheese.
4 Place one mackerel fillet on a baking sheet skin-side up and spoon
the breadcrumb mixture on top. Cook in the oven for about 8-10
minutes, or until cooked through.
5 Heat 1 tbsp olive oil and 15g/ 1/2oz butter in a frying pan. Add the
tomato chunks and 1/2 tbsp chopped parsley and cook until the tomato
is softened.
6 Drain and mash the potato with the mustard and 15g/ 1/2oz butter.
Serve the baked fish with the mash and tomatoes and sprinkle over the
deep fried leeks. Remove the skin from the remaining mackerel fillet
and sprinkle over the chopped dill and chervil.
7 Use the back of a knife to stretch out the remaining bacon and then
wrap the bacon around the fish and secure with a cocktail stick.
8 Heat a griddle pan, add the mackerel and cook for 4-5 minutes on
each side, adding the lime and lemon halves and remaining leek rings
to the pan halfway through cooking. Serve on a plate.
Converted by MC_Buster.
NOTES : Chef - Sally Mansfield
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God cares”