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Tuesday, 20 July 2010

Warm Salad Of Smoked Mackerel Topped With Poached Egg With Dijon Dressing

Warm Salad Of Smoked Mackerel Topped With Poached Egg With Dijon Dressing

For two as a main or hefty starter, you shall need;

-2 fillets Mackerel, smoked, peppered.
-2 tbspns mustard, dijon prefered (if your mustard is not too acidic add a tad of vinegar) -lambs lettuce -dash of soy cream or other light cream (dash = about 2 tbspns) -1/3 a big banana shallot, or 1 normal shallot -1 tsp olive oil, mild. -2 eggs, good uns. -splash of vinegar for the egg poaching.
-french beans, trimmed.
-Parsley to taste -red pepper flakes to taste.

-- Preheat oven to 220, and boil water in pan. stick mackerels when oven is hot for 10 minutes. Same time, bring a small pan of water (2 inch deep at least) to the boil, on High heat, it ll need it.
In that time; Boil beans til tender and drain. Less than 2-3 mins but it ll be about 10 mins if you count the mackerel bake. Start the water & over together.
-blend (in blender or by hand) the shallots, mustard, oil and cream. Thats the dressing!
-poach 2 eggs in the small pan of water, one each time ; remember to spin the water and add vinegar before putting in the eggs. Looks neater.
When 10 minutes are gone and your beans are done and your eggs are poached; (DONT HARD BOIL THE EGGS PLEASE, must be quite runny, the heat of the fish & beans will finish them off).
lay out lambs lettuce and roughly stir dressing in, onto 2 plates.
Place the beans on top of the lettuce/dressing.
Lay one mackerel on the centre of each plate (skin on or not, to taste).

Place a poached egg on each mackerel fillet.

dot with red pepper flakes and parsley.

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