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Recipe: Pan seared mackerel with comber potato salad and rhubard chutney

Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre

What you'll need

4 mackerel, filleted and pin boned

500g new season Comber potatoes

20g wholegrain mustard

Zest of 1 lemon

20g chives finely chopped

75g crème fraiche

500g rhubarb, peeled and finely diced

1 red onion finely diced

200ml red wine vinegar

150g Demerera sugar

Serves 4

Put all the chutney ingredients into a saucepan. Bring to the boil and then reduce to simmer for approx 2-3 hours. Adjust the sweetness if necessary. Allow to cool and refrigerate overnight.

Dice the potatoes into 1cm cubes and boil until tender. Drain and refresh in cold water.

Drain again and add the mustard, lemon zest, chives, salt & pepper and bind with the crème fraiche.

Pan fry the mackerel fillets in a hot pan, skin side down first for approximately 2 minutes. Turn for 1 minute.

Serve on the potato salad with rhubarb chutney.

Drizzle with local rapeseed oil and garnish with a wedge of lemon.

Belfast Telegraph


From Belfast Telegraph