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Mackerel flatbreads with pickled kohlrabi and parsley potatoes

Mackerel flatbreads with pickled kohlrabi and parsley potatoes

Name: Mackerel flatbreads with pickled kohlrabi and parsley potatoes
Yield: Serves 4
Cuisine: British recipes
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

Easy
January 2014

Easy
January 2014

Serves 4
Hands-on time 30 min

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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

Method

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.
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.
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.

Method

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.
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.
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.