Grilled Mackerel Fillets With Watercress, Smoked Bacon & Herb Crème Fraiche
Serves: 4
Ingredients
4 x 120g mackerel Fillets
60ml Rapeseed oil
Maldon sea salt & black pepper
100g Fresh watercress
40g Chopped red onion
100g piece smoked bacon cut into lardons (strips)
Herb Crème fraiche
130ml Crème fraiche
10g fresh dill, parsley & chives chopped
Zest and juice of 1 lime
Method
Heat the grill to a high temperature, score the skin side of the fillets, brush the mackerel fillets with 20ml oil, season and place on a tray. In a non stick frying pan, heat 10ml of rapeseed oil, saute the bacon lardons (strips) until golden brown. Mix the crème fraiche with the herbs, lime zest and juice and season. Keep aside. Place the mackerel under the grill and cook for 5-7 mins, keep hot
To Serve
Toss the watercress leaves, onion, bacon lardons with the remainder of the rapeseed and season, place in the centre of the plates. Top with the mackerel fillet. Garnish with a good portion of herb crème fraiche
Chefs Notes
Serve with saute potatoes lightly spiced with red chilli