SERVES: 4
Ingredients
- 2 garlic cloves, peeled
- 2 tsp paprika
- 1 tsp sea salt, and more to taste
- olive oil
- 8 mackerel filets*, skin on
- 1 lb new potatoes
- 2-3 scallions, trimmed and thinly sliced
Vinaigrette
- pinch of saffron
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1/4 cup extra-virgin olive oil
- sea salt
- freshly ground black pepper
Directions
Preheat the oven to 400 degrees.
Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
Boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with one tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
*Alvor products that can be used in this recipe:
Courtesy: Epicurious.com
