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Pan-fried mackerel with spring vegetable nage
Fruit and vegetables
1
lemon
, finely pared zest and juice
12
asparagus
spears, trimmed
2
shallots
, peeled and chopped
1
garlic
clove, chopped
4 young
carrots
, peeled and sliced
1
fennel
bulb, trimmed and chopped
4 small
spring onions
, trimmed and sliced
1 tsp chopped fresh
mint
1 tsp chopped fresh
chervil
1 tsp chopped fresh
tarragon
drizzle
lemon
oil, to serve
Cooking ingredients
400ml/14fl oz good-quality
vegetable stock
light
rapeseed oil
, for cooking
Cornish sea salt and freshly ground
black pepper
oil
, for frying
Dairy, eggs and chilled
100ml/3½fl oz
double cream
Meat, fish and poultry
2
mackerel
, fins and gills cut off, scaled, gutted and pin-boned
Other
100g/3½oz podded
peas
Back to recipe
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