Grilled Mackerel, with Potato & Chorizo Mash and Chickpea Salsa

This is a really tasty and elegant dinner meal that’s easy on the purse strings, perfect for the midweek dinner guest. The only expensive item is the chorizo sausage. Mackerel is a plentiful fish that’s really cheap and really healthy. Its an oily fish, with omega 3 essential fatty acids,  It’s quiet strong in flavour, so bold flavours such as the chorizo can really stand up to it.

Serves 2

Ingredients

·         2 Mackerel fillets

·         2 small rooster potatoes

·         3cm piece of chorizo sausage, cubed

·         20 mls of skimmed milk

·         Salt and white pepper

·         Low cal oil spray

Chickpea Salsa

·         2 tbsp of chickpeas

·         1 tbsp of flat leaf parsley, chopped

·         1 cm of chorizo sausage, cubed

·         ¼ clove of garlic, chopped finely

·         2 tsp red wine vinegar

Method

1.       For easy, fuss free and low fat mash potato, preheat the oven to 200 degrees and then bake 2 rooster potatoes for 50-60 minutes.

2.       Fry off the cubes of chorizo.

3.       When the potatoes are cooked, cut them in half and scoop out the fluffy interior with a spoon and transfer to a heat proof bowl. Pour in the skimmed milk and the fried chorizo and mash well. Once mashed you can create a smoother texture by mixing it together, introducing some air with a spatula. Add more milk if needed.

4.       Put the bowl over a saucepan of gently simmering water on lowest heat on the hob. Cover the bowl with tin foil. The mash will keep warm and well in the bowl for up to an hour, until ready for use.

5.       To make the salsa, in the same chorizo pan, fry the remaining pieces of chorizo, add the garlic. Pour in the vinegar and bring to a rapid boil, then reduce to a simmer.

6.       Add the chickpeas to warm through and scatter with half the parsley.

7.       Preheat grill to medium and grill the mackerel skin side up for 5 minutes are turn over for 2 more minutes.

8.       To plate up, plate the chorizo mash in the centre of the plate, place the grilled fillets over the top and scatter with the remaining parskley.

9.       Pour the chickpea salsa around the outer edges of the dish and on top of the fillets if you like.