,

WHOLE ROASTED MACKEREL WITH ROASTED FINGERLING POTATOES AND HORSERADISH CREAM

,

Recipe courtesy of Lisa Lofberg of Little Moss Restaurant in South Dartmouth, MA

Mackerel Littlemoss.jpg

RECIPE

Serves 4

INGREDIENTS

  • 4 whole 1.5 lb Atlantic Mackerel, gutted

    2 lemons, juiced, plus lemon slices for garnish

    1lb Fingerling Potatoes

    1 cup Creme Fraiche

    1/4 cup fresh grated Horseradish Root

    1/4 cup fresh dill sprigs

    1 bunch fresh scallions, julienned

    Salt and Black Pepper to taste

INSTRUCTIONS

Preheat oven or grill to 450 F

Steam Potatoes for 15-20 min until soft to the touch.  Toss with salt and gently smash with the palm of your hand until they just begin to crack.  Drizzle with oil and arrange in 1 layer on a half sheet pan.  Roast in oven for approximately 20 minutes until golden brown and crispy

Mix Creme Fraiche with Horseradish and 1 T of the lemon juice.  Add salt to taste.

Rinse Mackerel and pat dry.  Coat in oil and liberally salt both sides of fish, as well as the inside.  Place on a pan lined with a silpat in using the oven.  If grilling, place fish in a grill friendly rack.  Squeeze half of the lemon juice onto the fish, inside and out.  Roast or grill for approximately 10 minutes.  

Place whole fish on a serving platter with potatoes.  Add additional salt, pepper and lemon juice to taste.  Sprinkle with dill, scallions & lemon slices.  Serve with Horseradish Cream.