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Recipe Name: A Fish Called Wanda Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Leek
Vegetable oil for deep
3 Eggs
85 Gram(s) Cornish Yarg cheese, grated
3 Tablespoon(s) Double cream
1 Tablespoon(s) Chopped chives
1 Potato, peeled and diced
25 Gram(s) Butter
5 Smoky bacon rashers, rinds
2 Tablespoon(s) Olive oil
1 1/2 Tablespoon(s) Chopped fresh parsley
25 Gram(s) Breadcrumbs
2 Mackerel fillets
1 Beef tomato, cut into chunks
2 Teaspoon(s) Wholegrain mustard
1 Tablespoon(s) Chopped fresh dill
1 Tablespoon(s) Chopped fresh chervil
1 Lime and 1 lemon, cut in
Salt and pepper
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.

Nutrition (calculated from recipe ingredients)
Calories: 1735
Calories From Fat: 984
Total Fat: 109.7g
Cholesterol: 679.2mg
Sodium: 586.6mg
Potassium: 2700.4mg
Carbohydrates: 57.6g
Fiber: 6.8g
Sugar: 6.3g
Protein: 123.6g

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