Step-by-Step Guide to Prepare Ultimate Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. Drain and return to the pan to keep warm. For the mackerel, preheat the grill to high.

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

1. Get 600 g new (baby) potatoes / salad potatoes
2. Get 240 g apricots, halved - keep the stones
3. Prepare 1/4 inch cube of peeled ginger, finely chopped
4. Make ready 1 tbsp lemon juice
5. Get 1 tbsp water
6. Take 4 mackerel fillets (or other oily fish portions)
7. Take 1/2 tbsp olive oil
8. Get to taste salt & pepper
9. Take garden salad to serve

Pickled mackerel can be served both hot and cold, but traditionally it is served cold. After it has simmered on low heat, it is important Place the pan in a large tub of cold water or in a cooler because it is important to rapidly cool the brine. Serve with boiled new potatoes, lettuce and sour cream added. Drain and allow to cool for ten minutes.

Instructions to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

1. Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
2. Boil for 15 minutes until fork tender
3. Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally
4. Cover and simmer on a low heat for around 15 minutes until very soft
5. Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
6. Score the skin on the mackerel and rub with the olive oil
7. Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
8. Drain the potatoes and season with a sprinkling of salt and a knob of butter - I use Stork gold-foil margarine as it's dairy and soy free
9. Serve the fish with the sauce, a garden salad and the new potatoes

Serve with boiled new potatoes, lettuce and sour cream added. Drain and allow to cool for ten minutes. Chop rest roughly and mix with half of the mackerel, potatoes and mayo. A new exhibition of work by German photographic artist. Season mackerel fillets with salt and pepper.

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