Mackerel on a bed of cucumber, apple and horseradish salad
Preparation
Halve the apple and remove the core before cutting it into sticks and putting it in a large bowl. Halve the cucumber, scrape out the seeds using a teaspoon, cut into sticks and add to the apple. Add finely chopped dill, horseradish, salt, pepper, 2 tbsp white wine vinegar and 2 tbsp of olive oil and mix well. Set the Tepan stainless steel grill to 200 degrees, sprinkle the fish fillets with salt and fry for 3 minutes on the skin side and one minute on the other side. Arrange the salad on plates, add the fish and garnish with dill tips.
For two people
- 2 mackerel fillets (or char fillets, approx. 150 g per fillet)
- 1 apple (tart, e.g. Granny Smith)
- 1 cucumber
- 2 tsp creamed horseradish sauce
- 3-4 sprigs of dill, and a few more to garnish
- Olive oil, white wine vinegar, salt and pepper
