Breaded mackerel baked in oil on potato salad with radishes, wild herb salad, yogurt sauce, and lemon gel

Breaded Mackerel Fried in Oil on Potato Salad with Radishes, Wild Herb Salad, Yogurt Sauce, and Lemon Gel

A delicious recipe for breaded mackerel fried in oil, served on potato salad with radishes, accompanied by wild herb salad, yogurt sauce, and lemon gel.

Ingredients

Potato Salad

• 500g potatoes
• 100g radishes
• 50ml white wine vinegar
• 100ml olive oil
• Salt and pepper to taste

Wild Herb Salad

• 1 bunch of wild herbs
• 50ml olive oil
• 1 tsp honey
• Salt and pepper to taste

Yogurt Sauce

• 100g yogurt
• Juice of one lemon
• Salt and pepper to taste

Lemon Gel

• Juice of one lemon
• 50ml water
• 50g sugar
• 15g agar-agar

Breaded Mackerel

• 4 mackerel fillets
• 100g flour
• 2 eggs
• 100g breadcrumbs
• 500ml oil
• Salt and pepper to taste

Preparation

Potato Salad

1. Boil potatoes in salted water, drain, and let cool. Then peel and slice.
2. Slice radishes finely and add to the potatoes. Dress with white wine vinegar, olive oil, salt, and pepper. Mix well and let sit.

Wild Herb Salad

1. Wash wild herbs and spin dry. Mix olive oil, honey, salt, and pepper to make a dressing and pour over the herbs.

Yogurt Sauce

1. Season yogurt with lemon juice, salt, and pepper.

Lemon Gel

1. Heat lemon juice with water and sugar in a pot.
2. Add agar-agar and bring the mixture to a boil. Chill in the refrigerator.
3. After cooling, blend finely in a Thermomix until the gel is shiny.

Breaded Mackerel

1. Season mackerel fillets with salt and pepper. Place flour, beaten eggs, and breadcrumbs in three separate plates.
2. Dip mackerel fillets first in flour, then in egg, and finally in breadcrumbs.
3. Heat oil in a pan and fry the breaded mackerel fillets until golden brown and crispy.

Plating

1. Distribute potato salad on plates, arrange the fried mackerel fillets on top. Place the wild herb salad on top. Garnish with yogurt sauce and lemon gel.

Serving Tips

This dish pairs excellently with a dry white wine. Serve the dish warm and garnish with fresh herbs for a special flavor.

5 Tips from the Professional

• Choose fresh mackerel fillets for the best flavor.
• Do not cook the potatoes too soft, so they retain their shape in the salad.
• Let the potato salad sit for at least 30 minutes to allow the flavors to meld.
• Use a mix of different wild herbs for more flavor and texture.

Tip from Chef Peter

Enhance the yogurt sauce with a bit of garlic and fresh herbs like dill or parsley for an extra flavor kick.