Pan‑fried Mackerel Fillets with Spinach Vegetables

Ingredients

• 250 g celery root
• 1 tsp freshly chopped rosemary
• olive oil
• Salt
• Pepper (freshly ground)
• 4 mackerel fillets (about 180 g each)
• 1 tbsp flour
• 1 Shallot
• 1 Garlic clove
• 250 g Spinach
• Lemon juice
• rosemary (for garnish)

Instructions

1. 1.

   Peel the celery root and cut into small cubes. Sauté with rosemary in 2 tbsp hot oil. Season with salt and pepper, then deglaze with broth. Bring to a boil, set aside, and let cool lukewarm.

2. 2.

   Wash the fish, pat dry, and split the fillets in half. Lightly score the skin 2–3 times, season both sides with salt and pepper, and press the skin side into flour. Shake off excess flour and cook skin‑side down in 2–3 tbsp hot oil in a non‑stick pan for 3–4 minutes until golden brown. Remove from heat, flip, and let finish cooking in the pan.

3. 3.

   Peel and finely dice the shallot and garlic. Wash, trim, and dry the spinach. Sauté shallot and garlic in 2 tbsp hot oil until translucent. Wilt the spinach and season with salt and lemon juice. Plate the vegetables, place the fish on top, drizzle with celery dressing, and garnish with rosemary.

4. 4.

   Serve with parsley potatoes or steamed rice.