Pan fried mackerel, smokey mash and rocket pesto

Ingredients:

• 600 g Aviko Super Mash Homemade
• 50 g rocket
• 1 clove of garlic
• 1 tbsp pine nuts
• 125 ml extra virgin olive oil
• 75 g Parmesan cheese
• 4 mackerel fillets with skin
• Smoked paprika powder
• 1 tbsp capers
• 4 cherry tomatoes
• 1 tsp sugar
• 2 tsp balsamic vinegar

Method

Preparation: 30 minutes

• Using a hand blender, puree the rocket with the garlic, 1 teaspoon of pine nuts and 100 ml of olive oil. Grate the cheese. Season the rocket pesto with 2 tablespoons of the cheese and pepper. Add some extra olive oil if the pesto is too thick.
• Preheat the oven to 220 ºC. Sprinkle the rest of the cheese in a mound on a baking tray. Let the cheese melt in the oven for 2-3 minutes and bake until crispy. Let the cheese crisp cool.
• Brush the mackerel fillets thinly with rocket pesto. In a dry frying pan, toast the rest of the pine nuts until golden brown and shake on a plate.
• Prepare the mashed potato according to the instructions on the packaging. Season the puree with rocket pesto and paprika to taste.
• Grill the mackerel fillets on the BBQ. Also grill the tomatoes with 1 teaspoon of olive oil for 3 minutes until juicy. Sprinkle the tomatoes with the sugar and sprinkle with the balsamic vinegar; heat for another minute. In the remaining olive oil, fry the capers until crispy.
• Spoon the smokey mashed potato into 4 deep plates. Place the mackerel fillets and tomatoes on top. Garnish with the cheese crisp, pine nuts, crispy capers and some extra rocket pesto.