Mackerel flatbreads with pickled kohlrabi and parsley potatoes

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

A quick and easy way of serving mackerel, on flatbreads with pickled kohlrabi and parsley potatoes.This tasty supper is ready in just 30 minutes.

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Ingredients

  • 1 peeled kohlrabi
  • 200ml red wine vinegar
  • 2 tbsp honey
  • 1 tsp grated fresh ginger
  • 500g diced, unpeeled new potatoes
  • 3 good gluts olive oil
  • Large chopped handful fresh parsley
  • 1 red chilli, chopped
  • 4 mackerel fillets
  • 4 flatbreads
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Method

  1. Shred the kohlrabi into thin matchsticks. Mix the red wine vinegar, 200ml water, honey and the ginger in a small saucepan and bring to the boil. Remove from the heat and add the kohlrabi. Set aside to cool and pickle.
  2. Fry the potatoes in 3 good glugs of olive oil for 10 minutes or until crisp and golden. Stir through the fresh parsley and chilli, then season well.
  3. Meanwhile, put a pan over a high heat. Rub the mackerel fillets with olive oil and season. Fry the fillets skin-side down for 3-4 minutes, then turn over and fry for 2 minutes more. Warm 4 flatbreads, then top each one with a mackerel fillet, a spoonful of the drained kohlrabi and the parsley potatoes. Roll up to eat. Serve with a bowl of Greek yogurt, if you like.
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Nutrition

  • 651kcals Calories
  • 26g (5.2g saturated) Fat
  • 33g Protein
  • 69.6g (14.5g sugars) Carbs
  • 7.3g Fibre
  • 1.1g Salt
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