MACKEREL WITH NEW POTATO SALAD
When the new potatoes arrive it is always a nice idea to turn them into a salad and serve with some seasonal fish. Here is one of my own favorites that can be made during the late spring - mackerel with potatoes that bath in fraiche with chives and shallot. This dish is really inexpensive. Important is to get really fresh mackerel, and I mean mackerel that has been caught the same day as you buy it, and also that has been stored directly on ice. Otherwise don't buy the mackerel as it deteriorates quickly and can actually give allergic kind of reaction in your body.
4 servings:
500 g/1 lb of new potatoes
8 small mackerel fillets
100 mL/3 fl oz creme fraiche
4 tbsp chopped chives
2 finely chopped shallots
juice of 1 lemon
salt, pepper
Cook the potatoes in salted water gently, on moderate heat until soft. Let them cool and meanwhile make the salad of creme fraiche, chives, shallots, lemon, salt and pepper (just mix all the ingredients in a bowl). Cut the potatoes into smaller pieces and either mix with the fraiche or serve them besides the fraiche. Fry the mackerel fillets on high heat in olive oil, in a non-stick pan, a few minutes on each side or until it gets cooked through (look at the flesh becoming white and turn around when it reaches halfways, then fry until it's almost all white). Serve everything hot.