bart van olphen, cooking with tinned fish


Smoked mackerel with braised leeks

(serves 4)


• 25g/1oz pine nuts

• 4 medium-sized leeks, white base


• olive oil

• 100ml/3-fl oz/scant - cup

• chicken stock

• 3 tbsp white wine vinegar

• 3 tbsp sunflower oil

• 1 tbsp Dijon mustard

• 2 tins of smoked mackerel fillets

• (125g/4-oz per tin)

• a few sprigs of tarragon

• salt and freshly ground black pepper

Heat a frying pan and dry roast the pine nuts for a few minutes until

lightly browned. Set aside.

• Remove the outer leaves of the leeks. Rinse and remove any sand.

Cut the leeks in half and then cut in half lengthways.

• Heat a generous splash of olive oil in a frying pan. Turn the heat down

to low and place the leeks cut-side down in the oil.

• Add a splash of chicken stock and leave the leeks to cook gently for

about 15 minutes until they are tender when pierced with a sharp knife,

turning once during cooking.

• Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and

beat with a fork or whisk into a vinaigrette.

• 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 tarragon leaves.


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