Pan-Fried Mackerel with Rocket and Potato Gratin.

With Hugh's Fish Fight (if you don't know what this is then go here, read about it and sign up) singing the praises of fish such as the Mackerel, I decided to have a go at cooking it, so I headed to Leeds Market and the impressive range of Fishmongers to get hold of some. I picked up two huge fillets (filleted there and then) and the head and bones for the bargain price of £2.80. I did plan on making fish stock with the remains but researching recipes for fish stock all stated not to use mackerel due to being to oily.



Being the first time I had cooked this fish I decided to keep it simple and not do anything extravagant which would detract from the flavour of the fish itself.

Pan-Fried Mackerel with Rocket and Potato Gratin

1 Mackerel Fillet
1 Tbsp of olive oil
Knob of butter

Gratin (makes two portions)
2 Large potatoes
150ml Double cream
1 small onion or several shallots
1/2tsp Cayenne Pepper
1/2 tsp Nutmeg (grated or ground)
50g Butter


Rocket Leaves

Method
For the gratin
Slice the potatoes into thin slices, place into a pan of water and bring to the boil, Drain and set aside.
Melt 3/4 of the butter in a pan and add the onion and cook gently until soft and sticky.
Pour in the cream, pepper and nutmeg and bring to the boil then remove from the heat.

Grease an oven proof individual pie dish with the remaining butter and layer the potatoes and the cream, make sure the top layer of potatoes is completely covered by the cream.
Bake for about 20 mins until golden on top (180-200C)


For the fish
Heat the oil in a pan until searing hot.
Season both sides of the fish with black pepper and salt.
Place in the pan, skin side down and hold down gently to stop the fish curling upwards.
Once the skin is crisp (about 1-2 minutes) add the butter to the pan and turn over and repeat on the other side.

Place on the bed of Rocket and pour over the juices left in the pan.

Bellissimo!