Baked horse mackerel with potatoes and aioli

Ingredients:

  • 1.2kg horse mackerel, large or medium-sized, off the bone
  • 800g agra or kenebec potatoes
  • 1 red onion
  • 1 garlic clove 
  • 1 egg
  • 30ml mild olive oil
  • 7g salt 
  • 100ml white wine

Method:

1

Peel and finely slice the potatoes. Do the same with the onion.

2

Oil an ovenproof dish (use a little of the olive oil) spread over the potatoes and onion, season with salt and pepper, and cook in the oven for about 35 minutes at 170ºC. Now add the white wine, and cook for a further 5-10 minutes.

3

Place an egg in the blender with salt, pepper and a clove of garlic with the germ removed. Blend, gradually adding the olive oil until you have a smooth, creamy emulsion.

4

Place the fillets of mackerel in the dish on top of the potatoes skin side down, sprinkle with salt and cover with the aioli. Cook in the oven for another 5 minutes at 220ºC, until the aioli is lightly browned. Serve immediately.

Allergens:

 Fish, sulphides, eggs.