The finished recipe. Grilled Mackerel with Mustard Potato SaladIngredients 1 to 6. 140 g Mackerel fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 180 g New potatoes (Raw weight, skins on.). 2 tsp (12 g) Wholegrain mustard. 50 g Greek yogurt, 0% fat. 20 g Spring onion. 30 g GherkinsIngredients 7 to 8. 30 g Watercress. Of half a lemon Lemon juiceStep 1. Boil the potatoes for fifteen minutes, drain, and halve them while hot.Step 2. Stir the mustard, yogurt, half the lemon and a pinch of salt together, and toss the warm potatoes in it with the chopped gherkins and spring onion.Step 3. Score the mackerel skin three times, season, and grill it skin-side up under a hot grill for six minutes without turning. The skin should blister and the flesh flake.Step 4. Serve on the watercress with the potato salad and the rest of the lemon.
Fuel8
