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Whole butterflied mackerel with grilled asparagus and potato salad
Fruit and vegetables
2
garlic
cloves, finely chopped
2 tbsp chopped fresh
thyme
1 banana
shallot
, peeled and finely chopped
1
garlic
clove, finely chopped
80g/2¾oz fresh
horseradish
, peeled and grated (or 2 tbsp creamed
horseradish
)
3 tbsp chopped fresh
mint
3 tbsp chopped fresh
tarragon
3 tbsp chopped
fennel
fronds
1
lemon
, zest and juice, plus two
lemons
, halved, to serve
500g/1lb 2oz
new potatoes
, boiled and cooled
1–2 tsp creamed
horseradish
1 tbsp chopped fresh
tarragon
1 tbsp snipped fresh
chives
20
asparagus
spears, woody ends removed
Tins, packets and jars
3 tbsp
mayonnaise
Cooking ingredients
2 tbsp
olive oil
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz unsalted
butter
, softened
Meat, fish and poultry
4
mackerel
fillets (about 400g/14oz each), butterflied, scales removed and pin-boned
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