Mackerel fillets covered with potato flakes

60 min
Type of dish: Meats, Fish
Temperature: Hot
Seasonal period: January, February, March, October, November, December
Ingredients for 5 portions
Ingredients for portions/units
Horse mackerel 1.75 kg
Lemon 0.1 kg
Potatoes 0.5 kg
Olive oil 0.2 l
Clams 0.2 kg
Veal snout 0.25 kg
Garlic, bulb 1.0 ud
Parsley 5.0 g
Water 0.2 l
Bones 0.06 kg
Onion 0.02 kg
Carrots 0.01 kg
Green leek 0.1 ud
Purple onion from Zalla 0.2 kg
Small golden apple 0.03 kg
Bread 5.0 g
White stock 0.2 l

For the mackerel fillets:

  • Clean the mackerel, remove the fillets as well as the bones and the skin.
  • Peel the potatoes with a peeler, make thin chips and place them between two sheets of baking paper in the shape of the mackerel that will be cooked. Place them in the steam cooker for two minutes. Then brown on the griddle between the paper and keep until serving.
  • Arrange the potato flakes in the place of the mackerel’s skin and place the fish on a baking tray with the skin facing upwards on top of some greaseproof paper.

For the sauce:

  • Prepare some clams in plenty of green sauce. Discard the shells and set aside.
  • Confit some piquillo peppers in garlic oil and make a brunoise which will be added to the green clam sauce.

For the garnish:

  • Cook the veal snouts in a white stock, leave to cool and once cool enough to handle roughly chop them (not to much), and roll into a sausage forms wrapped in cling film. Leave to cool and cut into slices of 1/2 cm approx.
  • Prepare a Biscayne sauce to cover the veal.

For the decoration:

  • Make a nest with kataifi paste that has been previously greased, placing it in a mould and baking it until it browns.
  • Prepare fried parsley leaves to decorate.


  • Bake the mackerel at 180 ºC dry heat for 7 minutes.
  • Place the kataifi pasta nest on one side of the plate.
  • Brown the veal on the griddle and place it on top of the kataifi pasta nest.
  • Place the mackerel fillets on the plate and add the clam and piquillo sauce.
  • Decorate the fish with the clams.
  • Add the Biscayne sauce to the veal and top with a fried parsley leaf.
Nutritional information (1 portion)
Fiber 7.45 g
Saturates 11.74 g
Monounsaturated fatty acids 38.58 g
Polyunsaturated fatty acids 7.42 g
Cholesterol 139.28 mg
Calcium 201.11 mg
Iron 6.18 mg
Zinc 2.75 mg
Vitamin A 329.38 ug
Vitamin C 61.87 g
Folic acid 129.57 ug
Salt (Sodium) 163.07 mg
Sugars 12.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.