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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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