Tinned mackerel fillets, with braised leeks, mustard vinaigrette and pine nuts – made easy and simply delicious.
Recipe - steps
1 Heat a frying pan and dry roast the pine nuts for a few minutes until lightly browned. Put in a bowl and set aside.
2 Remove the outer leaves of the leeks. Cut the leeks vertically in halves. Rinse and remove any sand.
3 Heat a generous splash of olive oil in a frying pan. Turn the heat down low and place the leeks with the flat side down in the oil.
4 Add the chicken stock and leave the leeks to cook gently for about 15 minutes until they are tender. When you can easily cut them with a sharp knife, they’re done.
5 Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and whisk with a fork into a vinaigrette.
6 Divide the leeks among four plates. Place the mackerel on top of the leeks and spoon the vinaigrette over the dish. Garnish with pine nuts and parsley leaves.
