FENNEL-CRUSTED MACKEREL
Serves: 4
5 baby potatoes, scrubbed
1 egg, beaten
1 tbsp (15 mL) fennel seeds, bashed
2/3 cup (160 mL) dried bread crumbs
4 mackerel fillets, pin-boned and skinned (see note)
2 tbsp (30 mL) cold-pressed canola oil or olive oil Scant
1/2 cup (125 mL) fresh cheese or ricotta
2 tbsp (30 mL) mayonnaise
1/2 lemon, zest and juice 1 small bunch of parsley, roughly chopped
2 large round crispbreads, broken up
1. Begin by cooking the potatoes in a pan of boiling water until just tender, then drain and allow to cool slightly. Slice into thick rounds and set aside.
2. Meanwhile, beat the egg in a shallow bowl and mix the fennel and bread crumbs together in another bowl. Dip the mackerel fillets in the egg, then dredge in the crumbs, coating completely. 3. Heat the oil in a large frying pan and fry the mackerel fillets until golden and crispy, about 4 minutes on each side.
4. Mix the cheese, mayonnaise, lemon zest and a squeeze of lemon juice together in a bowl. Stir through most of the parsley and season generously. Spread over the crispbreads, then top with the potato slices and fried fish. Sprinkle with a little more parsley and a few more drips of lemon juice before serving.
Note:
Get your fishmonger to cut and skin the mackerel for you or you’ll go mad.