Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF
Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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

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. Get 1/4 inch cube of peeled ginger, finely chopped
  4. Prepare 1 tbsp lemon juice
  5. Take 1 tbsp water
  6. Get 4 mackerel fillets (or other oily fish portions)
  7. Prepare 1/2 tbsp olive oil
  8. Get to taste salt & pepper
  9. Make ready garden salad to serve
Steps 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

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