Pan-Fried Mackerel with Pea Shoots and Summer Potato Salad

Name: Pan-Fried Mackerel with Pea Shoots and Summer Potato Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 tablespoon olive oil; 6 small mackerel fillets; 50 g pea shoots; 100 g peas (fresh or frozen); 2 small shallots, finely chopped; 2½ tablespoons hot horseradish sauce; 125 ml crème fraîche; a small bunch of mint, chopped; a squeeze of lemon juice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 400 g waxy new potatoes, such as Charlotte; 400 g waxy new potatoes, such as Charlotte; 250 g asparagus tips; 100 g fine green beans; 100 g peas (fresh or frozen); 100 g peas (fresh or frozen)

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

This is a lovely light starter that will work just as well with watercress instead of the pea shoots and is equally delicious with pan-fried or smoked salmon and trout instead of the mackerel. Prepare the salad ahead, leaving you just the fish to fry at the last minute.

Ingredients

400 g waxy new potatoes, such as Charlotte
100 g fine green beans

Starter
Fish course
Pescatarian
Summer
Gluten-free

Method

Boil the potatoes in salted water until they are tender. Drain, leave to cool and then cut into quarter wedges.

In a separate saucepan, blanch the green beans and asparagus for just a couple of minutes and then refresh in iced water to stop them cooking further. If you are using frozen peas, they just need to be defrosted. If you’re using fresh ones, then these can be boiled in salted w