150g flat-leaf parsley, very finely chopped
2 handfuls of mixed salad leaves
8 fresh mackerel fillets
4 small or 2 large peaches or nectarines, sliced
4 tbsp creme fraiche
2 tbsp chilli jam (if you prefer, Tracklements chilli jam is not as sweet as many others; tracklements.co.uk)
Boil the quinoa in plenty of water until the grains begin to open out. Drain and refresh under the tap, then shake out any excess water. Place in a bowl, allow to cool then add the olive oil and parsley. Stir well, then season to taste with salt and freshly ground pepper. Add the salad leaves and mix again.
Heat a grill pan or light a barbecue; grill the mackerel on each side for 2-3 minutes. Lay it over the salad, with the peach slices, then spoon a little creme fraiche and chilli jam on top (put extra on the table). Serve immediately, while the mackerel is still warm.
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