Mackerel Fillets with Potatoes

Ingredients

• 8 mackerel fillets (with skin)
• 1 tbsp Lemon Juice
• 12 small potatoes (firm boiling)
• Salt
• 2 tbsp flour
• 2 tbsp clarified butter
• 100 g black olives
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp chives rings
• 1 lemon

Instructions

1. 1.

   Wash the mackerel fillets, pat dry and drizzle with lemon juice. Peel the potatoes, slice into rounds and cook in plenty of salted water for about 25 minutes until firm.

2. 2.

   Drain the fish and dust with flour. Fry each side in hot clarified butter for about 2 minutes per side until golden.

3. 3.

   Drain the olives, pour off the potato water, mix the olives with the potatoes, and place on pre‑heated plates. Mix vinegar and oil, drizzle over the potatoes, sprinkle chives, and top with the fried fish. Slice the lemon into four wedges and arrange decoratively. Serve immediately.