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🍽️ Fried Mackerel on Creamy Lentil and Parsnip Puree

667 kcal · 30 min · 4 servings

Ingredients

• 250 g floury potatoes
• 400 g parsley root
• 1 clove garlic
• 150 g yellow lentils
• 4 tbsp olive oil
• salt
• lemon juice
• 4 mackerel (ready for cooking, approx. 160 g each)
• salt
• pepper (from the mill)
• 2 tbsp flour
• 1 tbsp fennel seeds
• 4 tbsp olive oil
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Peel the potatoes and the parsnips.
2. 2. Cut the potatoes and the parsnips into small cubes.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Heat two tablespoons of oil in a pot.
5. 5. Sauté the chopped garlic and parsnip pieces briefly in the hot oil.
6. 6. Add the potato cubes and the washed lentils to the pot.
7. 7. Pour in enough broth to cover all ingredients well.
8. 8. Season the mixture with salt.
9. 9. Simmer the dish under a lid for about twenty minutes on low heat.
10. 10. Rinse the mackerel under running water.
11. 11. Pat the fish dry with a kitchen towel.
12. 12. Season the mackerel inside and out with salt and pepper.
13. 13. Coat the fish in flour until they are lightly dusted.
14. 14. Toast the fennel seeds in a dry pan until they are fragrant.
15. 15. Remove the fennel seeds from the pan and set them aside.
16. 16. Add some oil to the same pan.
17. 17. Fry the mackerel on each side for about four minutes until golden brown.
18. 18. Drain the cooked vegetables through a sieve.
19. 19. Save the drained broth in a container.
20. 20. Add the remaining oil to the drained vegetables.
21. 21. Mash the vegetables into a fine puree.
22. 22. Adjust the consistency with a little of the saved broth.
23. 23. Finally season the puree with salt and lemon juice.
24. 24. Sprinkle the toasted fennel seeds and the parsley over the finished mackerel.
25. 25. Serve the mackerel on plates next to the puree.

Nutrition per serving

• kcal: 667
• Protein: 42 g · Fett/Fat: 39 g · Carbs: 37 g