Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF
Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Drain and return to the pan to keep warm. For the mackerel, preheat the grill to high.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
  1. Make ready 600 g new (baby) potatoes / salad potatoes
  2. Get 240 g apricots, halved - keep the stones
  3. Prepare 1/4 inch cube of peeled ginger, finely chopped
  4. Take 1 tbsp lemon juice
  5. Get 1 tbsp water
  6. Get 4 mackerel fillets (or other oily fish portions)
  7. Get 1/2 tbsp olive oil
  8. Get to taste salt & pepper
  9. Make ready garden salad to serve

Meanwhile, season the mackerel well with salt and pepper. When the potatoes are ready, lay the mackerel on top, pour on another good splash of olive oil. Oven baked mackerel and halved new potatoes in a casserole dish. Oven Baked new potatoes with sea salt, red bell pepper and pork tenderloin cutting into pieces in a baking dish, spices in a porcelain spoons on a wooden background, close-up, view.

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

Lift the fish from the marinade and put a mackerel fillet on top of the potatoes. Oven baked mackerel and halved new potatoes in a casserole dish. Oven Baked chicken legs thighs with sweet potato, oranges and rosemary, top view Oven Baked Bourbon Glazed Salmon Baked chicken wings in the oven Baked beet inside oven. Season mackerel fillets with salt and pepper. Place in skillet skin side down, using a spatula to gently press down on fillets so skin is in contact with pan Divide roasted sweet potatoes between plates.

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