Stephanie & Tony's Table: Spanish Mackerel
Spanish mackerel.
Ingredients:
6 oz fillet Spanish mackerel, with skin
3 medium yukon gold potatoes, thinly sliced
3 oz extra virgin olive oil
1/2 oz tarragon
2 oz parsley, finely chopped
1/2 oz sage
salt and pepper to taste
2 oz chicken stock
Directions:
Heat half the olive oil in a pan, heat on medium heat. Caramelize Yukon Gold potatoes, add chicken stock and let reduce 50% and add parsley
In a separate pan, use remaining oil, 1 tsp butter. When pan is hot, add fish (skin down)
Cook fish for 2-3 minutes on each side. Serve over potatoes. Garnish with tarragon and sage.
