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Welcome back to the simply sublime series. I am Tess, and in this episode I am going
to be making a mackerel and potato salad with a twist.
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So to start, I am going to make my dressing, and I have a heap teaspoon of mustard here;
you can use whole grain or dijon.
I have some olive oil and a quarter of a grape fruit, I have the rest of my grapefruit in
here ready to go in the salad.
I'm going to take my grapefruit now to the bowl with the mustard, this is a couple of
tablespoons.
A little mix ,and now the olive oil. It is such a great recipe because most of the things
you will have already in your house.
It is a good way to use ingredients you already have lying around.
OK. A little taste. It is good, the grapefruit is really nice and fresh. It has a really
nice sweetness, so it is less acidic than the lemon.
I am just adding a little bit of salt and pepper.
Give that a little mix up, perfect that is done.
So I have 100 grams of watercress here. To my bowl of watercress, I am going to add my
grapefruit and avocado . This is the whole avocado that I have just sliced into little
wedges, and that is the three quarters of the grapefruit left over from the quarter
I just used for the dressing. I am just going to add those two in. Then
I have my fillets of mackerel, so I am just gonna take the skin off the bottom because
it's not crispy, it is not really nice to eat.
You might like it, you can leave it on if you want, but I am going to get rid of it.
Then I am just going to flake them over with little bits of mackerel like so.
For the full list of the ingredients and the whole method, just check out the description
in the box and it will tell you everything you need to know.
I really love the salad because aside from the potato farls, which you, you don't have
to make, you can use pinta, you can use a slice of bread , you can use french bread,
you do not have to cook anything so it is really simple supper, minimum effort.
Um, delicious. OK. So I have my salad ready here, final thing is to dress it.
So I will put my dressing, give that a little mix, just pour that straight over.
I am just going to give that a nice mix-up. It is such a nice fresh salad, it is perfect
for during the summer.
Alright,so that is slightly mixed up now all I have to do is plate it up.
So I have these soft boiled eggs which I have cooked for six minutes at room temperature
and I have just peeled them, and I am going to use them at the last minute as a nice garnish.
So it will be the equivalent of half a boiled egg per person, but I will show you how that
is done in a minute.
OK. So plate up a few leaves, make sure to be generous with the fish, give everyone a
nice serving of it.
Grapefruit is such a nice addition because it is fresh and I think too often it is only
considered to be a breakfast ingredient or you know to be used in sweet things but i
think it is really really nice in salads it just adds a little extra something.
It really also compliments the creamyness of the avocado and that kind of oily fish
as well.
Last leaf and now all I have to put on is the egg, which should be soft. Moment of truth,
ah perfect.
Oh I don't want to lose the yolk! That is the final thing to pop on.
So I left the eggs on for six minutes from room temperature and they are a lovely soft
yolk.
Put a little black pepper on there, and last but not least is the couple of potato farls
to serve with.
To make the potato farls I got some mash potatoes and one tablespoon of melted butter, and added
flour and salt and gave it a really good mix. I turned it out on a floured surface and kneaded
lightly until it started to come together. then I rolled it out to a circle, about the
thickness of a centimeter, and using my knife I cut it into six pieces.
I heated a frying pan over high heat, dusted the bottom with flour and added my potato
farls. I cooked them about five minutes on each side until they turned golden, flipped
them and another five minutes on the other side.
I f you like this recipe make sure to subscribe to the channel. Next time for another recipe.
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