Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF This sauce goes well with any oily fish such as herring, salmon, trout, pilchard etc. See great recipes for Vickys Chicken & Gnocchi Soup, GF DF EF SF NF too! Make the most of the humble new potato with our range of delicious recipes from Great British Chefs.

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

1. Prepare 600 g new (baby) potatoes / salad potatoes
2. Make ready 240 g apricots, halved - keep the stones
3. Make ready 1/4 inch cube of peeled ginger, finely chopped
4. Get 1 tbsp lemon juice
5. Make ready 1 tbsp water
6. Get 4 mackerel fillets (or other oily fish portions)
7. Take 1/2 tbsp olive oil
8. Get to taste salt & pepper
9. Prepare garden salad to serve

Combine the potatoes, the rosemary and garlic in a saucepan,cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. When the potatoes are done, drain them, removingthe rosemary and garlic. Remove the skin and bones from the mackerel and break into large pieces.

Instructions to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

1. Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
2. Boil for 15 minutes until fork tender
3. 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
4. Cover and simmer on a low heat for around 15 minutes until very soft
5. Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
6. Score the skin on the mackerel and rub with the olive oil
7. Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
8. 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
9. Serve the fish with the sauce, a garden salad and the new potatoes

While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel). Bring a pan of water to the boil. Drain and return to the pan to keep warm. Harissa adds fragrant spiciness to this tasty mackerel and potato dish.

So that is going to wrap this up for this exceptional food vickys mackerel with new potatoes & apricot sauce gf df ef sf nf recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!