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Pan Fried Mackerel with Sorrel Sauce

Pan Fried Mackerel with Sorrel Sauce

Serves pea 2 Clock icon 15 minutes
Fresh sorrel has a delightful lemony flavour that works wonders with oily fish. We've blitzed it up with parsley, another fish friendly herb, and a dash of mustard and vinegar to create a tart green sauce that's a match made in heaven with fresh-off-the-boat Lyme Bay Reserve mackerel.

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Here's how you do it

  1. First make your sorrel sauce. In a food processor add the garlic, mustard and vinegar and blend. Add the sorrel and parsley leaves (discard the stalks) and blend again. Transfer to a bowl and add the lemon juice and olive oil, stirring continuously. Check for seasoning, adding more olive oil to loosen the sauce if necessary.

  2. Sprinkle the mackerel fillets with salt and pepper. Heat oil in a frying pan to a medium heat and add the mackerel, skin side down. Cook for 1-2 minutes, depending on the thickness of the fillets, then flip the mackerel over and cook for a further 30 seconds.

  3. To serve, place the mackerel on a plate with the gorgeously crispy skin on show and drizzle with the sorrel sauce. Delicious with a fresh watercress salad and warm jersey royals.

Ingredients

  • 4 mackerel fillets
  • 1 garlic clove
  • 10ml red wine vinegar
  • 1 tsp Dijon mustard
  • 200g sorrel
  • 100g parsley
  • 1/2 lemon

Larder

  • Olive Oil
  • Salt and Pepper

Suitable for

  • Gluten free
  • Dairy Free