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Griddled mackerel on a bed of crushed potatoes with fennel and gremolata

Griddled mackerel on a bed of crushed potatoes with fennel and gremolata

Potatoes

Gremolata

Notes

1. Buy a fresh mackerel – one about 225g should do. Ask your fishmonger to gut and fillet the fish. Cut the mackerel fillets in half lengthways either side of the pin bones
2. If you don’t have a griddle pan, use a heavy-based non-stick frying pan instead
3. The fish is cooked when a cocktail stick slides easily into the flesh without offering any resistance

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» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Griddled mackerel on a bed of crushed potatoes with fennel and gremolata.

 
 

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