Spicy Mackerel with Horseradish Cream
Spicy Mackerel with Horseradish Cream

Ingredients

Method

  • 1 mackerel fillet, cut in half
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tbsp veg oil
  • 25g fresh grated horseradish
  • 150ml double cream, whipped
  • ½ tsp dijon mustard
  • ¼ lemon, juice only
  • Rub the fish fillet with the turmeric and curry powder. Heat the veg oil in a pan, and fry the fish for 2 minutes on each side. Remove from the pan, and set aside.
  • Make the cream by stirring all the ingredients together in a bowl, and seasoning to taste. To serve, lay the fish fillet on a bed of rocket or salad leaves, and spoon a dollop of the horseradish cream on the top. Delicious!
20 mins
1 serving
This recipe pairs perfectly with the La Linea Tempranillo Rosé 2017 from Adelaide Hills, Australia.

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