Peppered Mackerel

Ever tried Mackerel? Ever tired Peppered Mackerel?


Ingredients:

• 1 tsp (teaspoon) whole mixed peppercorns 1
• fresh mackerel, gutted, about 250g (9oz)
• 1/4 tbsp (tablespoon) sunflower oil 
• 200ml creme fraiche 
• lemon wedges to garnish 
• asparagus and sugarsnap peas to serve

Method:

1. Lightly crush the peppercorns and sprinkle one side of the mackerel with half the peppercorns. 
2. Heat the oil in a frying pan on medium-high heat and add the fish peppered side down and cook for 5-7 minutes.
3. Sprinkle mackerel with most of the remaining peppercorns, turn the fish over and continue to fry for 5-7 minutes until cooked. Remove and keep warm. 
4. Wipe out the pan, add the creme fraiche and bring to the boil. Stir in the rest of the peppercorns. If too thick, add boiling water. 
5. To serve, spoon the sauce over the mackerel, garnish with lemon wedges and serve with asparagus and sugarsnap peas

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