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🍽️ Pan-fried Mackerel Fillets with Potato and Olive Salad

769 kcal · 30 min · 4 servings

Ingredients

• 8 mackerel fillets (with skin)
• 1 tbsp lemon juice
• 12 small potatoes (waxy)
• salt
• 2 tbsp flour
• 2 tbsp clarified butter
• 100 g black olives
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp chive rings
• 1 lemon

Instructions

1. 1. Rinse the mackerel fillets under cold water and then pat them completely dry with a kitchen towel.
2. 2. Drizzle the dry fish fillets with fresh lemon juice.
3. 3. Peel the potatoes and slice them into even rounds.
4. 4. Cook the potato slices in plenty of salted water for about 25 minutes until tender.
5. 5. Remove the fish fillets from the lemon liquid and let them drain briefly.
6. 6. Coat the fillets in flour so they are lightly dusted, then shake off any excess flour.
7. 7. Heat ghee in a pan and fry the fish fillets for about 2 minutes per side until golden brown.
8. 8. Drain the cooked potato slices and let them drain well.
9. 9. Drain the olives and mix them with the drained potato slices.
10. 10. Mix vinegar and oil in a small bowl to create a dressing sauce.
11. 11. Place the potato and olive mixture onto pre-warmed plates.
12. 12. Drizzle the vinegar and oil mixture over the potatoes.
13. 13. Sprinkle the dish with fresh chives.
14. 14. Place the fried mackerel fillets on top of the potato and olive mixture.
15. 15. Wash a lemon and cut it into four wedges.
16. 16. Decoratively place the lemon wedges on the plate and serve the dish immediately.

Nutrition per serving

• kcal: 769
• Protein: 45 g · Fett/Fat: 40 g · Carbs: 55 g