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Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys mackerel with new potatoes & apricot sauce gf df ef sf nf recipe. You can cook vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

You need 600 g of new (baby) potatoes / salad potatoes.
Take 240 g of apricots, halved - keep the stones.
Prepare 1/4 inch of cube of peeled ginger, finely chopped.
Use 1 tbsp of lemon juice.
Provide 1 tbsp of water.
Get 4 of mackerel fillets (or other oily fish portions).
Use 1/2 tbsp of olive oil.
Prepare to taste of salt & pepper.
Get of garden salad to serve.

Steps to make Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF:

Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes.
Boil for 15 minutes until fork tender.
Meanwhile make the sauce by putting the apricots, their stones and chopped ginger into another saucepan with the lemon juice and water - the stones contain pectin and help thicken the sauce naturally.
Cover and simmer on a low heat for around 15 minutes until very soft.
Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser.
Score the skin on the mackerel and rub with the olive oil.
Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour.
Drain the potatoes and season with a sprinkling of salt and a knob of butter - I use Stork gold-foil margarine as it's dairy and soy free.
Serve the fish with the sauce, a garden salad and the new potatoes.

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