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Chargrilled mackerel with cardamom

From Great Food Live
Arthur Potts-Dawson demonstrates a simple dish of mackerel, grilled with cardamom and horseradish and served with curly kale

Chargrilled mackerel with cardamom

Method

1. Cover the mackerel fillet with the grated horseradish and the crushed cardamom pods.

2. On a grill or in a griddle pan, chargrill the mackerel for 3-4 minutes until cooked. Start skin-side down and turn once.

3. Sauté the potatoes in olive oil and butter. When the potatoes are golden brown, add the curly kale. Sprinkle with the parsley and squeeze over the lemon juice.

4. Pile the potatoes and curly kale on a plate, sit the mackerel on top and serve.

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Serves: 1

Prep: 20 min
Cook: 5 min

Ingredients
1 x 800g Mackerel, filleted
10g horseradish, freshly grated
5 cardamom pods, crushed
250g lindska Potatoes, cooked
50ml Olive oil
50g Butter
100g cooked curly kale
2 tbsp fresh Parsley, chopped
1 lemon