Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys mackerel with new potatoes & apricot sauce gf df ef sf nf. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have vickys mackerel with new potatoes & apricot sauce gf df ef sf nf using 9 ingredients and 9 steps. Here is how you can achieve it.

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

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

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

1. Bring the whole baby potatoes to boil in a salted water, just enough to cover the potatoes
2. Boil for 15 minutes until fork tender
3. 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
4. Cover and simmer on a low heat for around 15 minutes until very soft
5. Remove the stones, let the mixture cool for 5 minutes then puree smooth with an immersion blender or liquidiser
6. Score the skin on the mackerel and rub with the olive oil
7. Season with salt and pepper then grill / broil on high, skin-side up for 5 minutes or until the flesh is opaque in colour
8. 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
9. Serve the fish with the sauce, a garden salad and the new potatoes

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