Mackerel with Lentil and Parsley Root Purée

Ingredients

• 250 g waxy potatoes
• 400 g parsley root
• 1 Garlic clove
• 150 g yellow lentils
• 4 tbsp olive oil
• Salt
• Lemon juice
• 4 mackerel fillets (ready-to-cook, about 160 g each)
• Salt
• pepper (ground)
• 2 tbsp flour
• 1 tbsp fennel seeds
• 4 tbsp olive oil
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and dice the potatoes and parsley root. Peel, chop the garlic and sauté lightly with the parsley root in 2 tbsp hot oil for a few seconds. Add the diced potatoes and rinsed lentils, pour in enough broth to cover everything. Season with salt and simmer covered gently for about 20 minutes.

2. 2.

   Meanwhile wash the mackerel, pat dry, season inside and out with salt and pepper, then coat in flour. Toast the fennel seeds in a pan without oil until fragrant, remove them. Add the same pan’s olive oil and cook the mackerel on each side for about 4 minutes until golden brown.

3. 3.

   Drain the vegetables through a sieve but keep the broth. Add the remaining oil and mash with a little broth into a fine purée. Season with salt and lemon juice.

4. 4.

   Finally sprinkle the fennel seeds and parsley over the mackerel, plate with the purée on bowls and serve.