SEASONAL DELIGHTS
Pan-fried mackerel with spring veg Serves 2 Prep time 15 minutes Cooking time 15 minutes
Ingredients 25g butter 1 banana shallot, peeled and sliced 1 clove garlic, peeled and crushed 400g mixed fresh vegetables like broad beans, carrots, peas, spring greens, broccoli 100ml stock
Juice and zest of 1/2 lemon Sea salt and freshly ground pepper 150g creme fraiche 3-4 sprigs dill, roughly chopped 1/2 tbsp olive oil 2 large mackerel fillets
Method
1. Heat the butter in a sautĂŠ pan or deep frying pan. Gently cook the shallot for about 5 minutes until it starts to soften and becomes translucent. Add the garlic and cook for another couple of minutes. 2. Add the vegetable mix, cutting anything large like carrots, to match the size of the other vegetables. Stir for a minute or so, pour in the stock and lemon juice and add the zest. Season, then cover and cook for 5 minutes. 3. Spoon in the creme fraiche and dill and cook for another 3-4 minutes. 4 Heat another frying pan with the olive oil. Slice the mackerel fillet in half lengthways, taking out any bones you may find. Season the fish then pan-fry for 2 minutes on each side. 5. Serve the mackerel on a bed of the vegetables with plenty of lemon wedges and some new potatoes.
To advertise in The Villager and Townlife please call 01767 261 122
77