crystal palace food market

Mackerel, Fennel & Potato Salad with Lemon Yogurt

Mackerel, Fennel & Potato Salad with Lemon Yogurt
Serves 4
A stunning way to serve up this week's freshly caught mackerel from Chris Veasey's boat.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 200g Greek or natural yogurt from Drew at Hook Dairy stall or Perry Court's veg stall
  2. 1 lemon, zest and juice
  3. A tiny pinch of sugar
  4. Sea salt
  5. Freshly ground pepper
  6. A few splashes of olive oil and/or a few knobs of butter from Hook Dairy
  7. 6 handfuls of small (new or salad) potatoes from Perry Court, sliced 1cm thick
  8. A few glugs of olive oil
  9. 2 garlic cloves, chopped
  10. A little pinch of chilli powder or chilli flakes (optional)
  11. 1 fennel bulb from Perry Court or Wild Country
  12. 4-8 mackerel fillets (i.e. 1 or 2 per person, depending on how hungry you are) from Veaseys Fish stall
Instructions
  1. Mix the yogurt, with the grated zest of the lemon, a squeeze of lemon juice and a tiny pinch of sugar. Finely chop a good pinch of fennel fronds and add to the mix, too, along with a drizzle of olive oil and a pinch of salt and pepper.
  2. Sizzle the sliced spuds in a frying pan with a glug of olive oil and/or a little butter till gold and soft. Add the garlic near the end. Season well, adding a hint of chilli if you like.
  3. Chop the the tops off the fennel away from the bulb. Shave the bulb of the fennel into wispy bits using a vegetable peeler or just slice really thinly with a knife. Cut the woody tops and herby fronds up finely and toss everything into the pan with the potatoes. Add a squeeze of lemon juice. Taste and adjust seasoning as needed.
  4. Season your mackerel fillets with salt and pepper. Get a frying pan really hot. Cook the fillets skin-side down in a little olive oil and/or butter for about 3 minutes, or until crispy and golden. Flip over and cook just until fish cooks through, it'll only take about a minute. Cook in two frying pans or in batches if you're cooking a lot of fish - you want to ensure each fillet has plenty of room.
Notes
  1. Serve the warm fish over a mound of the salad, with a dollop of lemon yogurt alongside.
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/