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Goujons of Mackerel in Pinhead Oatmeal with Lemon Vinaigrette


(for 4)

4 Filleted Mackerel
1 egg
Pinhead oatmeal
1 lemon
I teaspoon Seedy Mustard
I teaspoon caster Sugar
4 Tablespoons Olive oil
Salt and black pepper


For the Vinaigrette
Grate the zest from the lemon and put this into a bowl with the salt, pepper and mustard and beat together. Gradually beat in the oil.

Make Goujons of the mackerel as described.
Then dip in beaten egg and the in the oatmeal to coat.

Put some olive oil in a large pan and when hot cook the fish in the hot oil flesh side first for about two or three minutes until browned, then cook on the skinside until cooked through.
You will probably need to cook these in two batches as they can break up easily when cooked if the pan is too full.
Have a warm oven ready to keep the first batch hot while you cook the second.

Serve these with the vinaigrette at the side.



January 15, 2008 10:27 AM | 0 Comments
  Martin Dwyer
Consultant Chef