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Ingredientes
- 1 x Leek Vegetable oil for deep frying
- 3 x Large eggs
- 85 gm Cornish Yarg cheese, grated
- 3 Tbsp. Double cream
- 1 Tbsp. Minced chives
- 1 x Potato, peeled and diced
- 25 gm Butter
- 5 x Smoky bacon rashers, rinds removed
- 2 Tbsp. Extra virgin olive oil
- 1 1/2 Tbsp. Minced fresh parsley
- 25 gm Breadcrumbs
- 2 x Mackerel fillets
- 1 x Beef tomato, cut into chunks
- 2 tsp Wholegrain mustard
- 1 Tbsp. Minced fresh dill
- 1 Tbsp. Minced fresh chervil
- 1 x Lime and 1 lemon, cut in half Salt and pepper
Direcciones
- Preheat oven to 220c/425f/Gas 7.
- 1 Halve the leek and rinse well. Fill a deep pan one third full with vegetable oil and heat. Cut one leek half into thin strips and deep fry till brown and crisp. Drain on kitchen paper.
- 2 For the Omelette: Beat the Large eggs in a bowl, add in 55g/2oz grated cheese and the double cream. Heat an omelette pan, pour in the egg mix and add in the minced chives. Cook gently, stirring to draw the mix from the edge of the pan to the centre as it cooks. Serve the omelette on a plate.
- 3 Cook the potato in a pan of boiling water till tender. Cut the remaining leek into thin rings and dice two bacon rashers. Heat 1 tbsp extra virgin olive oil in a frying pan with the diced bacon and stir in half the leek rings, 1 tbsp minced parsley, breadcrumbs and 25g/1oz grated cheese.
- 4 Place one mackerel fillet on a baking sheet skin-side up and spoon the breadcrumb mix on top. Cook in the oven for about 8-10 min, or possibly till cooked through.
- 5 Heat 1 tbsp extra virgin olive oil and 15g/ 1/2oz butter in a frying pan. Add in the tomato chunks and 1/2 tbsp minced parsley and cook till the tomato is softened.
- 6 Drain and mash the potato with the mustard and 15g/ 1/2oz butter.
- Serve the baked fish with the mash and tomatoes and sprinkle over the deep fried leeks. Remove the skin from the remaining mackerel fillet and sprinkle over the minced dill and chervil.
- 7 Use the back of a knife to stretch out the remaining bacon and then wrap the bacon around the fish and secure with a cocktail stick.
- 8 Heat a griddle pan, add in the mackerel and cook for 4-5 min on each side, adding the lime and lemon halves and remaining leek rings to the pan halfway through cooking. Serve on a plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 2 servings | |
| Calories 723 | |
| Calories from Fat 461 | 64% |
| Total Fat 51.8g | 65% |
| Saturated Fat 17.13g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 433mg | 144% |
| Sodium 389mg | 16% |
| Potassium 975mg | 28% |
| Total Carbs 30.91g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.33g | 2% |
| Protein 34.98g | 56% |
