Mack­erel Nan­taise

Food and Travel (UK) - - Contens -

SERVES 4

4 mack­erel fil­lets

3tbsp olive oil

3 large ba­nana shal­lots, finely chopped

350g chest­nut mush­rooms, trimmed and finely chopped 125g spinach leaves

10g chives, chopped

1tbsp mus­cadet

75g bread, crusts re­moved and roughly torn Pre­heat the oven to 200C/400F/ Gas 6. 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 of each fil­let with salt and set aside.

In a pan, heat 1 ta­ble­spoon of oil and fry the shal­lots over a low heat for 5 min­utes. Pour in an­other ta­ble­spoon of oil, add the mush­rooms and fry to re­duce.

Add the spinach, cook un­til the leaves have wilted and any liq­uid has evap­o­rated, then add half the chives and sea­son with salt and black pep­per.

Pour the mix­ture into an oven­proof dish, place the fish on top skin-side up and driz­zle the mus­cadet over the top.

In a food pro­ces­sor, blitz the bread to rough crumbs, then add the re­main­ing oil and chives and sea­son with black pep­per. Scat­ter them over the fish and place in the oven for about 12 min­utes un­til the bread­crumbs are golden and the fish flakes eas­ily.

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