Oat Baked Mackerel with Sorrel
ingredients
- 1 bunch of radishes
- 400g new potatoes
- 2 lemons
- Black pepper
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 100g puy lentils
- 200mls buttermilk
- 1 tbsp fresh horseradish
- 1 bunch sorrel
- 2 tbsp porridge oats
- 4 mackerel fillets
- 1 tbsp dijon mustard
- 1 tsp white wine vinegar
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Cut the potatoes in half, season and dress with olive oil, roast for 25 minutes at 200°C. Remove from oven and add the radishes, cut in half.
2. Add the honey and juice of 1 lemon, roast for a further 15 minutes.
3. Cook the lentils until tender. Drain and cool. Dress with the zest of one lemon, seasoning, a little olive oil and roast for 15minutes at 200°C.
4. Peel the horseradish and grate finely, mix with the buttermilk and juice of half a lemon and season.
5. Mix the dijon mustard and white wine vinegar together and brush over the mackerel and sprinkle with the oats. Bake for 8 minutes at 190°C.
6. Mix the potatoes and radishes with the sorrel.
To serve: Portion into bowls, sprinkle with the crispy lentils and dress lightly with the horseradish buttermilk. Finally top with the mackerel.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.