Tea-Smoked Norwegian Mackerel and Potatoes with Bacon Leeks and Fresh Apple Salsa

Tea-smoked Norwegian Mackerel is complemented with farm-fresh apple salsa.

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Ingredients

Number of servings

Procedure

  • Preheat an oven to 450ºF.

  • Boil potatoes until fork tender and set aside to cool.

  • Prepare veg and herbs: Chop leek and shallot, peel and finely dice apple, juice lime.

  • Brew tea.

  • Chop bacon, then cookbacon until crispy. Drain on plate lined with paper towels. Keep remaining bacon fat in the pan.

  • Add leek to bacon fat, with salt, pepper and butter. Lightly sauté.

  • Smash each potato so it is slightly flattened and place in pan with leeks and bacon fat. Cook until potatoes start to crisp and leeks are fully cooked.

  • In a large hotel pan or roasting pan, place tea, rice, sugar, bay leaves and rosemary at one end of the pan. Add Norwegian Mackerel fillets to the other end of the pan and place on bottom rack of preheated oven. Allow to steam for 8 minutes or until fish is cooked through.

  • In a small bowl, combine diced apple, shallots and lime juice.

  • To plate, add ½ cup leeks and potatoes to each plate. Lay two pieces of mackerel on top and garnish with 2–3 tablespoons apple salsa and 1–2 teaspoons bacon bits on top.