Bogled Tatties and Garden Horseradish with Fresh Mackerel by Carla Lamont of The Ninth Wave Restaurant

Sweet, creamy-fleshed new potatoes contrast with the crispy mackerel skin of the seared mackerel fillets to produce the ultimate comfort dish. The horseradish and dill add shape and herbaceous notes to this symphony of taste.


The Ninth Wave Restaurant has been shortlisted as a finalist for the Highlands & Island Food & Drink Awards this year in the ‘Restaurant of The Year’ category.

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For more information about the awards visit: http://www.hifoodanddrinkawards.com

Ingredients: Serves 4

8 mackerel fillets (pin bones removed)

1 tsp dill, finely chopped

2 tbsp rapeseed oil


4 tbsp plain flour


1⁄4 tsp sea salt

Black pepper


30g/1oz broad bean or pea shoots to garnish


2 sprigs dill for garnish

For the Bogled Tatties:

80g/3oz garden broad beans

480g/1lb new potatoes, cooked with skin on


2 tbsp rapeseed oil


2 tbsp sour cream


2 tbsp fresh horseradish, grated


1 large shallot, minced


1 tsp sugar dissolved in 1 tsp white wine vinegar


1 tbsp spring onion, finely chopped                                                   

Sea salt and black pepper to taste

Method:

  1. Blanch the baby broad beans in a pan of salted boiling water for one minute. Drain and peel off the outer skin if desired.
  2. For the potatoes, bring a large pan of salted water to the boil and boil the washed potatoes for 10 to 15 minutes, or until tender. Drain. When cooled slightly, cut them into quarters. Transfer the potatoes to a mixing bowl. Stir in the sour cream, vinegar, horseradish, shallots and broad beans and season to taste with salt and pepper.
  3. For the mackerel, diagonally score the skin three times on each fillet. This will keep the skin from shrinking too much when searing. Rub the mackerel fillets with the chopped dill. On a plate, mix the flour, salt and a few twists of ground black pepper together. Coat the mackerel fillets all over in the seasoned flour. Shake off the excess flour.
  4. In a very large frying pan, heat the rapeseed oil on medium high and place the mackerel fillets skin-side down. Fry until the skin is crispy and the fillets move easily in the pan, about two minutes. Turn over and fry for one or two minutes until the fish is just opaque.
  5. Divide the Bogled Tatties between four warmed dinner plates and top with the pan-seared mackerel fillets. Garnish with dill and broad bean shoots.

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