MACKEREL WITH MUSHROOMS AND HERBS

Preparation 20 minutes Cooking about 15 minutes Serves 4 My father-in-law, Ivan Allen, had a mushroom farm in Shanagarry for many years. This was his favourite way to eat the beautiful mackerel fresh from the little dayboats in Ballycotton.

4 very fresh mackerel seasoned plain flour 15g clarified butter 110g fresh flat mushrooms, sliced 1-2 garlic cloves, crushed 4 tsp finely chopped fresh herbs, such as thyme, parsley, chives, fennel and lemon balm, plus extra to garnish

1 Fillet the mackerel, then wash, dry well and dip in the seasoned flour. Melt the butter in a pan large enough to take the fish in a single layer and

sauté it for 4-5 minutes on each side, depending on the size, until golden. 2 Remove the fish to a hot serving dish or four individual plates. Add the mushrooms and garlic to the pan with a little more butter if necessary. Cook over a high heat for 2-3 minutes, add the herbs and season with salt and freshly ground pepper if necessary. Serve this mixture as a garnish down the centre of the fish and sprinkle with chopped herbs. Accompany with a slice of lemon and fresh vegetables.