For the Horseradish Potatoes: Bring a large pan of salted water to a boil and cook the potatoes, still in their skins, for 10 to 15 minutes, or until tender. Drain and, when cool to handle, cut into quarters.
Heat the olive oil in a large frying pan over medium heat, then add the potatoes and season to taste with sea salt and black pepper. Fry the potatoes for 7 to 8 minutes, turning occasionally, until crisp and golden brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper.
For the spicy mackerel: Preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife. Mix all the remaining spiced mackerel ingredients in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, and then grill for 4 to 5 minutes, turning once or twice until just cooked through.
To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, sour cream, and creamed horseradish and season to taste with salt and ground black pepper. Stir in the chives. As soon as the mackerel is cooked, transfer it to serving plates and spoon the horseradish potatoes alongside.
Serve and enjoy!
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