Mackerel fillets with the bones removed
4 x 100g
banana shallot finely sliced
beetroot, golden, white and Cheltenham (500g cooked weight)
cooked new Ratte potatoes
Dry fry the spices in a pan. Remove.
In the pan sear the mackerel skin side down in the pan for 3-4 minutes, until cooked and the skin is crispy.
Remove from the pan and allow to rest.
Add the shallots, garlic, spices, beetroot, artichokes and potatoes sauté off to get some colour onto the potatoes and season and add the vinegar.
Sear the spinach in a separate pan.
Per 470g serving
Fat of which MUFA
Fat of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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