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Ingredients
Acentino
| 1 tbsp tbsp | Balsamic Vinegar Balsamic Vinegar |
| 1 knob knob | Butter Butter | ||
| Extra Virgin Olive Oil Extra Virgin Olive Oil | |||
| 1 | Spring Onions
Spring Onion (large, sliced) | ||
| Baby Potatos Baby Potato | |||
| 12 | Baby Potatos
Baby Potato (cooked until tender) |
Kania
| Pepper Pepper | |||
| Salt Salt |
Oaklands
| 2 - 3 sprigs sprig | Thyme Thyme |
Inismara
| 2 packet packet | Mackerel Mackerel |
Mackerel Lyonnaise
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30 min
(3)
Method
Preheat the grill. Rub the mackerel with a little olive oil, season, and lay on a tray, skin-side up. Put the olive oil and butter into a hot frying pan. Once foaming, add the potatoes, onions & thyme sprigs. Cook for 12-15 minutes until crispy & golden and finish with salt, pepper and the vinegar. Meanwhile, grill the mackerel for 4-5 minutes until the skin has blackened slightly and the flesh is cooked. Serve the grilled fillets on top of the crispy potatoes along with a crisp green salad.
