We’re off to Fuerteventura soon and to get us in the mood I cooked up a Canarian inspired lunch. I don’t think mackerel is particularly local to the area but fresh fish certainly is and I wanted to give fresh mackerel as I try as I’ve not cooked with it before. Result was delicious!
Ingredients (serves 2)
- 2 mackerel fillets
- 500g new potatoes
- 25g salt
Mojo picon
- 2 dried mild chillies (I used chipotle)
- 1 red pepper
- 4 garlic cloves
- 3/4 teaspoon of cumin
- 3/4 teaspoon of smoked paprika
- 40ml white wine vinegar
- 60ml extra virgin olive oil
Mojo verde
- Handful of coriander
- 3/4 teaspoon of cumin
- 4 garlic cloves
- 40ml white wine vinegar
- 60ml extra virgin olive oil
First of all soak the dried chillies in boiled water for about 30 minutes. Then get your potatoes boiling in a large pan with all of the salt for 20 minutes until tender. Preheat the oven to 150 degrees.
When the potatoes are cooked, drain and add to a baking tray and put in the oven for 15 minutes. This will dry them out and give them that distinctive wrinkly appearance.
You can use a pestle and mortar to make the sauces but I use a mini chopper as it’s much less hassle. Add the ingredients for the mojo picon sauce to the chopper and whiz until almost smooth – I like it to have a bit of texture. Empty into a bowl to serve, rinse out the chopper and repeat for the green sauce. Tip into another bowl to serve.
Get a frying pan on the heat and add a tablespoon of oil. Add the mackerel fillets skin side down and fry for 3-4 minutes. Press down on the fillets to stop them curling up. Flip over and cook on the other side for a minute or two.
Serve with the potatoes, sauces and a fresh green salad with a little lemon juice.
Don't Speak with your Mouth Full 