Roast po­ta­toes, mack­erel and kale with horse­rad­ish and ca­per may­on­naise

Food and Travel (UK) - - Contens -

SERVES 4

750g small new po­ta­toes

125g curly kale, stems re­moved and pat­ted dry

3tbsp olive oil

4 gar­lic cloves, root trimmed ¾tsp fen­nel seeds

½tsp dried green pep­per­corns 4 large mack­erel fil­lets juice of ½ lemon

½tsp sea salt

1tbsp small capers

For the horse­rad­ish and ca­per may­on­naise

3tbsp may­on­naise

2tbsp creamed horse­rad­ish 1tbsp capers, roughly chopped

In a bowl, mix the horse­rad­ish and may­on­naise then pour over the chopped capers.

Pre­heat the oven to 200C/ 400F/Gas 6. Cook the po­ta­toes in boil­ing wa­ter for 15 min­utes. Mean­while, put the kale in a roast­ing tin and toss with 1 tea­spoon of the olive oil and cook in the oven for 5 min­utes un­til crispy. Tip on to a plate and wipe the roast­ing tin clean.

When the po­ta­toes are ready, drain in a colan­der, cover with the pan and leave for a few min­utes. When they look dry, tip into the roast­ing tin, add the gar­lic and spoon over 2 ta­ble­spoons of the oil. Roughly crush the fen­nel seeds and green pep­per­corns then scat­ter over the po­ta­toes.

Us­ing the back of a wooden spoon, flat­ten the po­ta­toes lightly so they squash and split. Toss ev­ery­thing to­gether and roast for un­til golden, about 10 min­utes.

While this is hap­pen­ing, cut a V shape ei­ther side of the dark line in the mid­dle of the mack­erel fil­lets and re­move the line of pin bones with­out cut­ting through the skin. Sea­son the flesh side of each fil­let with salt and lemon juice then cut in half cross­ways. Leave to rest for 5 min­utes then spoon over the rest of the oil and rub into the skin.

Take the roast­ing tin out of the oven, add the fish skin-side up and cook for a fur­ther 10 min­utes.

Add the capers and kale to the fish and po­ta­toes and cook for 3 min­utes. Place on a plat­ter and serve with the horse­rad­ish and ca­per may­on­naise.

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