The Secret to Making Perfect Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

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Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

We hope you got benefit from reading it, now let’s go back to vickys mackerel with new potatoes & apricot sauce gf df ef sf nf recipe. You can have vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook it.

Here are the ingridients that are needed to serve a delicious Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

  1. Provide 600 g of new (baby) potatoes / salad potatoes.
  2. Take 240 g of apricots, halved – keep the stones.
  3. Get 1/4 inch of cube of peeled ginger, finely chopped.
  4. Prepare 1 tbsp of lemon juice.
  5. Get 1 tbsp of water.
  6. You need 4 of mackerel fillets (or other oily fish portions).
  7. Prepare 1/2 tbsp of olive oil.
  8. You need to taste of salt & pepper.
  9. Use of garden salad to serve.

Ready with the ingridients? Below are the steps on serving Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

  1. Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes.
  2. Boil for 15 minutes until fork tender.
  3. Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water – the stones contain pectin and help thicken the sauce naturally.
  4. Cover and simmer on a low heat for around 15 minutes until very soft.
  5. Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser.
  6. Score the skin on the mackerel and rub with the olive oil.
  7. Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour.
  8. Drain the potatoes and season with a sprinkling of salt and a knob of butter – I use Stork gold-foil margarine as it's dairy and soy free.
  9. Serve the fish with the sauce, a garden salad and the new potatoes.

Season mackerel fillets with salt and pepper. Divide roasted sweet potatoes between plates. In two – safely transportable – containers, assemble the potatoes, smoked mackerel, lettuce and parsley. Put the flesh of the Add the potatoes and stir until well-coated in the garlic, tomato and paprika mix. Pour in half of the stock.

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