Mackerel with Vegetables

Ingredients

• 300 g waxy potatoes
• Salt
• 3 tbsp butter
• 700 g cucumber
• 1 Shallot
• 1 tsp Honey
• 1 tsp mustard seeds
• 100 ml dry white wine
• 150 ml Vegetable broth
• Pepper (freshly ground)
• 2 dill sprigs
• 200 g Sour Cream
• 1 tsp medium-hot mustard
• 1 tsp lemon juice
• 4 mackerel fillets (ready to cook, about 350 g each)
• 1 tbsp Lemon Juice
• 3 tbsp soft herb butter
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• lemon wedges
• dill sprigs

Instructions

1. 1.

   Peel, wash and cut the potatoes into ~1 cm cubes. Boil in salted water for about 10 minutes. Remove with a slotted spoon and drain on kitchen paper. Heat a pan with 2 tbsp butter and fry the potato cubes until golden brown.

2. 2.

   Wash the mackerel fillets, pat dry and drizzle inside and out with lemon juice. Spread herb butter into the cavity and season with salt and pepper. Score the skin 2-3 times, brush with olive oil, and place on a fish grill grate. Grill over high heat for 10‑12 minutes until cooked through.

3. 3.

   Peel the cucumbers, halve lengthwise and scoop out seeds with a spoon. Cut flesh into pieces. Peel and finely chop the shallot; sauté in remaining hot butter until translucent. Add honey, briefly caramelize, then stir in cucumber and mustard seeds. Deglaze with wine and broth. Season with salt and pepper and simmer gently for about 10 minutes. Wash dill, shake dry, and finely chop. Stir sour cream, mustard, and dill into the cucumber mixture; season with lemon juice, salt, and pepper.

4. 4.

   Drain potato cubes on kitchen paper and finally add to the stewed cucumbers. Serve in small bowls as desired and arrange grilled mackerel on plates. Garnish with lemon wedges and dill.

5. 5.