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Lunch today was made up from what was found in the fridge, and as always these turn out to be the best meals. A delicious lunch of capers, parsley, ham and new potato salad…
Peeled, boiled and cooled new potatoes. Chopped into chunks. A couple of teaspoons of mayonnaise, a spoonful of capers chopped, and another spoonful of whole grain mustard.
A handful of torn flat leaf parsley and some shredded ham (my favourite kind – Focolare Italian herb ham from Barbakan). Mix in some salt and pepper to taste.
This is simply divine – if you love fish and chips this is a beautiful alternative. Get cooking!
Hot ‘fish and chip’ salad
Serves 2 hungry mouths
For the ‘fish and chips’
100g white fish (Coley was my choice)
Fine bread crumbs
200g waxy new potatoes
Groundnut oil
Olive oil
For the dressing
Couple of teaspoons of capers
Big bunch of flat leaf parsley
1 generous tsp Dijon mustard
Lemon juice
Salt and pepper
Extra virgin olive oil
To serve
Watercress
Slice the new potatoes in half lengthways and parboil for 5 minutes. Allow to steam dry for a couple of minutes.
In a large frying pan, heat enough olive oil to cover the base of the pan. Add the parboiled new potatoes, cut-side down and fry gently – turn when are golden underneath – this should take about 5 minutes.
Meanwhile, cut your fish into fingers. I chose Coley from my local fishmongers – this piece of 100g cost less than £1.50 – what a bargain! As the fish monger said, “Cheaper than Mr Birdseye!”
Blitz up your breadcrumbs so they are fine and delicate – I used up some focaccia from last week. Season the breadcrumbs with salt and pepper. Toss the fingers of fish in the breadcrumbs to coat.
Before frying your fish – prepare the dressing. Blitz up all the dressing ingredients adding enough oil to make a loose dressing and enough lemon juice to give it a nice acidic tang.
In a non-stick frying pan heat enough groundnut oil to cover the fish fingers. When hot, carefully add the fish fingers – they should bubble and crackle as they enter the oil. The oil might spit so watch out!
The fish fingers should take a couple of minutes to cook through and start to turn golden. Drain on paper towel when cooked.
Add a good handful of watercress to your plates. Add the fried potatoes and the fish fingers. Finely drizzle with generous amounts of the dressing. Serve additional dressing in a bowl for people to add as they like. Eat straight away!
This recipe is inspired and slightly adapted from Nigel Slater’s ‘Real Food’.
A beautifully delicate and fragrant dish for a Friday night. Last night we made this yummy fish dish, which is so so quick and so so easy. I realised it would be a great meal to make for friends, as it doesn’t involve slaving away for hours and doesn’t require you to spend time when your guests are with you beavering away in the kitchen.
The mint and spring onions for the dressing came from our garden, and the mackerel from Out of the Blue fishmongers in Chorlton.
Grilled mackerel with a lemon and mint dressing
Feeds 2 hungry people
4 mackerel fillets (ask your fishmonger to fillet two whole mackerel for you)
4 spring onions, roughly chopped
1 tbsp capers (drained and rinsed if salted)
small clove of garlic
handful of mint
1 lemon (zest and juice from half)
Lots of extra virgin olive oil
Salt and pepper
Turn your grill on high. Cover a baking tray or grill pan with foil and pop on the mackerel fillets skin-side up. Season with salt and pepper and bung under the grill for about 3 minutes on each side.
Whilst the mackerel is cooking, prepare your dressing. Bung into a food processor the spring onions, capers, garlic, mint, lemon zest and lemon juice. Blitz until finely chopped. Taste and season with little salt. Pour in enough extra virgin olive oil to make it a thick dressing consistency and stir well.
Serve the grilled mackerel drizzled with the lemon and mint dressing, and a pile of buttery crushed potatoes.
Eat the Earth 
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