Crispy Potato Skins

Ingredients
4 Large Baking Potatoes
Olive Oil
100ml Creme Fraiche
1 Tablespoon Horseradish Sauce
2 Smoked and Peppered Mackerel Fillets
Salt and Pepper

Equipment
1 Oven Tray
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
2 Metal Spoons
1 Pastry Brush

The Good Bit

1. Preheat your oven too 200c 400f gas 6, scrub your potatoes and prick them, cook in the oven for 1 1/2 hours or until tender then remove and cut each into 6 to 8 wedges.
   
2. In the meantime mix together the creme fraiche and horseradish and season with salt and pepper. Scoop out the centres of the wedges leaving about 1cm of potato before you hit skin, brush them with oil and stick back in your oven for 25 minutes until golden.
3. Whilst you are waiting for that to do, break your fish into strips, dollop sauce into each of the potato skins and top with little bits of fish.

Serves 4

Smoked Mackerel Pots

Ingredients
1 Smoked Mackerel (250g skinned and boned)
50g Soft Cheese
65g Butter (melted)
1 Tablespoon Fresh Parsley (chopped)
1 Teaspoon Lemon Juice
Pepper (no salt as the fish provides this)
Lemon Slices and Parsley Sprigs to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
4 Ramekins

The Good Bit

1. Beat the fish in the mixing bowl until it is well flaked then add in about 1/3rd of the melted butter and all of the cheese, beat together well, next stir in the lemon juice and parsley then season to taste, give a good mix at this stage.
2. Spoon the mixture into your ramekins and smooth out the surface, then pour the remaining butter over the top. Now chill for a couple of hours before serving.
3. Serve garnished with lemon slices and parsley sprigs.
   

Serves 4

Mackerel with Tomato and Olives

Ingredients
4x375g Mackerel Fillets
3 Anchovy Fillets
250g Chopped Peeled Plum Tomatoes
24 Pitted Black Olives (halved)
150ml Fish Stock
2 Tablespoons Flour
A Good Splash of Oil
1 Clove Garlic (crushed)
A Handful Fresh Parsley (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan

The Good Bit

1. Lightly flour the mackerel on both sides then set aside whilst you heat your oil in the pan, add in the garlic and anchovies and cook until it is a light brown colour, then add the fish and cook for a few minutes, turning just once.
2. Next and the tomatoes and olives and a little stock, cook for 30 minutes adding more stock from time to time, test that the fish is cooked by trying to flake it with a fork, your sauce should also be quite thick now too, season with salt and pepper and sprinkle over the parsley just before you are about to serve up (you don't want the parsley to loose it's striking green colour)
3. Serve the fish with the sauce poured over the top with some nice freshly baked bread.
   

Serves 4