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Ingredientes
- 4 x Mackerel
- 4 x Potatoes
- 2 x Carrots
- 1 x Leek
- 2 c. Dry white wine.
- 4 Tbsp. Groundnut oil.
- 1 x Bay leaf.
- Â Â Salt, pepper.
Direcciones
- 1 Preheat the oven (gas mark 6 / 400F / 200C). Peel, wash and slice the potatoes and carrots in rings. Split the leek in two lengthways and wash to remove any earth, then cut in strips.
- 2 Grease an ovenproof dish. Arrange the carrots and leek in the bottom, season and add in the bay leaf. Pour in the wine, cook for 15 min in the oven.
- 3 Rinse the mackerel and wipe dry, then brush with oil. Remove the dish from the oven, add in the potatoes with the fish on top. Season well. Lower the heat to gas mark 4 / 350F / 180C and return the dish to the oven for 20 min.
- Decorate the serving dish with lemon slices. Around 1855, the Boulonnais came up with the idea of selling mackerel fillets marinaded in white wine with spices in sterilised tins. This soon caught on in Brittany, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 157 | 38% |
| Total Fat 17.73g | 22% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 60mg | 3% |
| Potassium 972mg | 28% |
| Total Carbs 34.56g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.49g | 2% |
| Protein 8.92g | 14% |
