Created by Derry Clarke of l'Ecrivain
Ingredients:
4 X 75g Mackerel cut into fillets (8 fillets)
2 large red peppers (cut into strips)
1 small onion sliced finely
1 teaspoon saffron powder
1 teaspoon honey
1 teaspoon brown sugar
1 tablespoon white wine vinegar
1 aubergine cut into lengths X 4
1 tablespoon olive oil
1 tablespoon balsamic vinegar |  |
Method:
Make incisions in mackerel skin (this stops them curling up during cooking)
Place the mackerel skin side up on baking tray drizzle with olive oil & lightly season
Cook under a hot grill for 5 minutes
In a heavy sauce pot, heat 1 tablespoon of olive oil, and add onion & red peppers
Toss over a medium heat for a few minutes
Add sugar, honey, saffron and vinegar, season & reduce over heat
IF GETTING A LITTLE DRY ADD A LITTLE WATER. COOK FOR 10/15 MINUTES
On a very hot pan with a little olive oil, brown the aubergine on both sides & season
To serve
Place the aubergine on a plate, then add some red pepper, and then the mackerel
Mix the balsamic & the olive oil together & spoon over the fish
Serve with crisp salad
Recipe Analysis:
Servings: 4
 | Per 100g | Per serving: 287g |
| Energy (kcal) | 97.0 | 278.0 |
| Protein (g) | 5.7 | 16.3 |
| Carbohydrate (g) | 5.5 | 15.9 |
| Sugars (g) | 5.2 | 14.9 |
| Total Fat (g) | 5.8 | 16.7 |
| Saturated Fat (g) | 1.1 | 3.2 |
| Fibre (g) | 1.5 | 4.4 |
| Salt (g) | 0.1 | 0.1 |