It’s been a while since I updated this – what with birthdays, visits to Devon, a cold and some general hecticness the last two weeks seem to have flown by.
Anyway, on Monday of last week I cooked this little dish. It’s a variation on a Spanish recipe that I blogged about some time ago
that our friend Miguel had passed on to me. The original recipe uses mackerel, however, that ended up being a little bland and so I’ve made a couple of changes…
2 skinless and boneless mackerel fillets, chopped into bite-sized chunks
1½ medium-sized baking potatoes, peeled, sliced and cut into thin, french-fry-style batons
3-4 large spring onions, thinly sliced
2 cloves of garlic, thinly sliced
4-5 cherry tomatoes
Salt and pepper to taste
1 teaspoon of dried chilli flakes
Olive oil and vegetable oil for frying
1 tablespoon of fresh parsley, finely chopped
Pre-heat the oven to 200.
Cut the potatoes into thin slices and then cut the slices into thin chips.
Place the chips in a bowl of cold water for 15-20 minutes, until the starch is washed off. This prevents the chips from clumping together when you fry them.
Once they have soaked drain the chips and dry them on kitchen paper.
Chop the garlic, mackerel and spring onions.
In a small frying pan heat 2 tablespoons of olive oil and gently fry the onions and garlic. After a minute or so add the mackerel pieces and tomatoes and fry with the onions and garlic until the fish is cooked through.
Season with salt and pepper and then add the chilli flakes, stir well to combine and cook for a further minute.
Meanwhile heat 5mm of vegetable oil in a medium sized frying pan.
Carefully place the dried chips in the hot oil and fry, stirring well to ensure that the chips don’t clump, until they are golden brown.
When the fish pieces, onion, tomatoes and garlic are cooked remove from the hot oil with a slotted spoon and place in a bowl. After they have rested for a minute or so, drain off most of the expelled liquid, retaining only a little to keep the mixture a little moist.
When the chips are cooked remove them from the frying pan with a slotted spoon and add to the bowl with the mackerel and onions.
Use a pair of salad tongs to mix the chips, mackerel and onions until they are well mixed.
Season well with salt and black pepper to taste. Transfer to a steep-sided oven proof dish. Make a depression in the centre and crack an egg in the depression.
Sprinkle the chopped parsley over the top, along with some freshly-ground black pepper, and bake in the oven for 15 minutes or so until the egg is set. If you time it right the yolk should still be slightly runny.
Delicious – even better than the original cod version!