INGREDIENTS

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©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Shock your mom – go to church”