Mackerel flatbreads with pickled kohlrabi and parsley potatoes

Mackerel flatbreads with pickled kohlrabi and parsley potatoes
  • Serves icon Serves 4
  • Time icon 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
Calories
651kcals
Fat
26g (5.2g saturated)
Protein
33g
Carbohydrates
69.6g (14.5g sugars)
Fibre
7.3g
Salt
1.1g

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

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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