CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs |
Sami |
Food networ, Food3 |
1 |
Servings |
INGREDIENTS
2 |
|
Mackerel fillets |
25 |
g |
Bran flakes |
2 |
t |
Horseradish relish |
|
|
Grated rind of 1 lemon |
6 |
|
Brazil nuts |
200 |
g |
Steamed new potatoes |
50 |
|
Low fat fromage frais |
1 |
T |
Dry white wine |
1 |
|
Chives, chopped |
1 |
t |
Grain mustard |
1 |
|
Fresh watercress |
2 |
|
Hard boiled eggs |
1 |
T |
Olive oil |
2 |
t |
Balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 230C/560F/gas7. Crush the bran flakes into a bowl
with the horseradish relish, lemon zest and a few chopped chives. Then
with a grater, finely grate the Brazil nuts into the mixture.
Meanwhile skin the mackerel fillets and cut out the pin bones with a
pair of pliers or a knife. Season the fillets with salt and pepper and
then place the crust on one side of each fillet. Press the mixture
down well on the fish so that there is a firm coating. Place the
fillets on a baking tray and spray each filet with some low fat
cooking spray (available from the supermarket) and then put them
straight into the oven. These will take about 10 minutes to cook, or
until they form a nice crunch texture on top. Meanwhile, slice the
new potatoes into a bowl (this salad is nice if they are slightly
warm). Add the grain mustard, chopped chives, white wine and the
fromage frais. Season with salt and freshly ground black pepper and
mix well. For the watercress salad simply grate the hard-boiled eggs
into the watercress with a squeeze of lemon juice and drizzle a little
olive oil in. Mix well but delicately. To serve, place a little of
the potato salad in the centre of the plate with a pile of watercress
on top, then place the baked mackerel fillets on top. Drizzle a little
more olive oil around the outside of the plate, with a few drops of
balsamic vinegar and finish with chopped chives. DISCLAIMER©
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