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, hope you’re having an amazing day today. 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 food recipes. This time, I’m gonna make it a 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 recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something which I have loved my entire life.

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.

To get started with this recipe, we must prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:
  1. Take 600 g new (baby) potatoes / salad potatoes
  2. Take 240 g apricots, halved - keep the stones
  3. Take 1/4 inch cube of peeled ginger, finely chopped
  4. Prepare 1 tbsp lemon juice
  5. Get 1 tbsp water
  6. Prepare 4 mackerel fillets (or other oily fish portions)
  7. Take 1/2 tbsp olive oil
  8. Get to taste salt & pepper
  9. Make ready garden salad to serve

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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

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