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.
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