Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF.
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Composition of Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
- You need 600 g new (baby) potatoes / salad potatoes.
- You need 240 g apricots, halved - keep the stones.
- Give 1/4 inch for cube of peeled ginger, finely chopped.
- Need 1 tbsp of lemon juice.
- Provide 1 tbsp of water.
- Give 4 for mackerel fillets (or other oily fish portions).
- You need 1/2 tbsp of olive oil.
- Need to taste - salt & pepper.
- Require of garden salad to serve.
Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF steps:
- Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes.
- Boil for 15 minutes until fork tender.
- Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally.
- Cover and simmer on a low heat for around 15 minutes until very soft.
- Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser.
- Score the skin on the mackerel and rub with the olive oil.
- Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour.
- Drain the potatoes and season with a sprinkling of salt and a knob of butter - I use Stork gold-foil margarine as it's dairy and soy free.
- Serve the fish with the sauce, a garden salad and the new potatoes.
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