Skinned mackerel with marinated potato salad and basil dressing

Ingredients for Skinned mackerel with marinated potato salad and basil dressing

Instructions for Skinned mackerel with marinated potato salad and basil dressing

To prepare the Skinned mackerel with marinated potato salad and basil dressing recipe, please follow these instructions:

Start boiling potatoes or use if necessary. Potatoes from the day before.

Mackerel Filets: The fillets are halved and the skinside is scratched. Bring some oil on a very hot forehead and fill the fillets on the skinside. Crisp with salt and pepper. The fish rose only on the skinside for approx. 4-5 min. Until the meat is almost fully cooked. Take the fish off the forehead and let it rest for approx. 3 min.

Potato salad: The potatoes are cut into the tern. Tomatoes are cut in quarters, the kernels are removed and the meat is cut into strips. Chives are chopped fine. Whole pine kernels and half of the basil, chopped well, are mixed in a bowl together with the other ingredients. It is all turned into olive oil and seasoned with salt and pepper.

Basil dressing: Cream fraiche and the rest of the basil blend with a little salt and pepper.

Serve the dish with flute.