Ingredients

Pan Roasted Fillets of Mackerel with Wilted Spinach, Potato and Apple Rosti with a Soy and Orange Dressing topped with Caviar
1 Whole 750g Mackerel
500g Red Potatoes
100g Baby Spinach
1 Cooking Apple
1 Orange
25ml light Teriyaki Sauce
Olive Oil for Frying
Sea Salt & Black Pepper

Method

Method
1.(Heat oven to 180 degrees C) Wash peel and grate the potatoes, and apple, mix well and squeeze out any excess starch in a clean cloth, open and spread out then season and mix.
2.Heat some Oil in a Blinis Pan, add the Potato and Apple mix, push well in, add a little more oil if necessary and fry for 3-4 minutes on each side, remove from the pan and finish cooking on a wire rack n the oven.
3.Fillet the Mackerel and remove the centre line of bones, trim and cut each fillet in 2, rub with oil and season lightly
4.Peel a little of the orange zest and julienne finely, blanch 3 times in boiling water then drain, skin the remaining orange and cut out the segments, add to the zest along with the teriyaki, keep warm.
5.Heat a frying pan till hot and pan fry the mackerel skin side down for 1 minute, flip oven and cook for a further 30 seconds. Remove from the pan and keep warm. In the same pan add the spinach and cook until wilted. Remove from the heat.
To Serve
Take a long warmed plate. Cut the Rosti into 4 triangles, place some of the spinach on each and top with a piece of the Mackerel, place along the plate and drizzle the dressing along the length ensuring each piece of Mackerel gets a couple of the orange segments

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