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Torched lemon mackerel
Fruit and vegetables
½
lemon
, finely grated zest and 1 tbsp juice only
1 heaped tbsp freshly chopped
tarragon
, plus extra to garnish
1 heaped tbsp freshly chopped
dill
, plus extra to garnish
½ tsp finely grated
lemon
zest
Tins, packets and jars
2 tsp
Dijon mustard
Cooking ingredients
2 tsp extra virgin
olive oil
flaked
sea salt
, to taste
50ml/2fl oz
sunflower oil
2 tbsp extra virgin
olive oil
freshly ground
black pepper
Dairy, eggs and chilled
2 large
egg yolks
2 tbsp Greek
yoghurt
Meat, fish and poultry
2 fillets fresh
mackerel
(each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets
Other
warmed sourdough or
soda bread
, to serve
Back to recipe
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