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Mackerel with chicory, apple and walnuts


Serves: 2
timePrep time: 20 mins
timeTotal time:
Mackerel with chicory, apple and walnuts
Recipe photograph by Ant Duncan

Mackerel with chicory, apple and walnuts

For a lower-calorie meal, serve just one mackerel fillet per person

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
714Kcal
Fat
59gr
Saturates
10gr
Carbs
12gr
Sugars
9gr
Fibre
4gr
Protein
33gr
Salt
0.9gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 40g walnuts, roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 2 tsp cider vinegar
  • 4 mackerel fillets
  • 2 heads of chicory, trimmed and separated into leaves
  • a handful of rocket leaves or watercres
  • 1 red-skinned apple, cored and sliced
  • 2 tbsp snipped chives

Step by step

  1. Gently fry the walnuts in 1 tablespoon of oil in a large nonstick frying pan, for about 2 minutes or until golden. Remove to a plate using a draining spoon, and set the pan aside for later.
  2. Whisk the mustards and vinegar in a small bowl then gradually whisk in 2 tablespoons of olive oil until emulsified. Season to taste.
  3. Put the frying pan back on a medium-to- high heat. Cut a few slashes through the skin of the mackerel fillets then season on both sides. Add to the hot pan, skin-side down. Sear for 2-3 minutes or until the skin is slightly crisp. Flip over and cook for another 2 minutes or until just cooked through.
  4. Meanwhile, toss the chicory leaves, rocket or watercress, apple and chives together with half the dressing. Divide between 2 bowls and top with the mackerel. Drizzle with the rest of the dressing and scatter with the walnuts.

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