Pan-fried mackerel with spring vegetable nage

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Nathan Outlaw
From Saturday Kitchen

Ingredients

For the spring vegetable nage

  • 1 lemon, finely pared zest and juice
  • 400ml/14fl oz good-quality vegetable stock
  • 12 asparagus spears, trimmed
  • 100g/3½oz podded peas
  • light rapeseed oil, for cooking
  • 2 shallots, peeled and chopped
  • 1 garlic clove, chopped
  • 4 young carrots, peeled and sliced
  • 1 fennel bulb, trimmed and chopped
  • 100ml/3½fl oz double cream
  • 4 small spring onions, trimmed and sliced
  • 1 tsp chopped fresh mint
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh tarragon
  • Cornish sea salt and freshly ground black pepper

For the mackerel

  • oil, for frying
  • 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned
  • drizzle lemon oil, to serve