Running out of funds means not every night is date night. But you still gotta make an effort, right? So you dig out your coupons and head off to the grocers and rattle together a recipe half remembered from a TV chef.
Tarteness of the Watercress sauce, bangs of fire from the horseradish and a little spice from the parika cinnamon oatmeal crust with snap crackle and pops of coriander seed and a little peppery watercress on top made for a delicious supper!
Mackerel with Horseradish, Balsamic Beetroot & a Watercress Sauce
Mackerel filets - 1 large pp / 2 small pp
Watercress (bag of)
Salt & Pepper
Beets: Boil fresh beetroot - half a large one each, did the job - when they have softened drain and add balsamic, reducing to a sticky mess.
Watercress Sauce: add 4tbspns Yoguhurt to salt & pepper to taste, white wine vinegar, olive oil, tspn sugar, and then watercress - blitz until all the watercress is incorporated.
Horseradish: Add 2tspn horseradish (creamed) to 4tbspns yoghurt.
Mackerel: blitz porridge oats, debone mackerel filets and douse in the oatmeal sprinkel of paprika cinnamon & coriander seeds - fry.
New Potatoes: boil, salt, splash oil.