Technically this recipe is only low-carb if you have a small portion of mash so a little bit of self-restraint is called for, I’m afraid!
If you have a salad dressing prepared then this meal is relatively quick and easy to make, it’s just the mash that takes a little time but once you’ve made it a couple of times it gets quicker to prepare.
Remember you should weigh your potatoes before cooking to accurately carb count.
Ingredients (Serves 2)
- 2 peppered mackerel fillets
- 2 cooked beetroots, sliced into chunks
- 1 stick of celery, washed, peeled and thinly sliced
- 2 generous handfuls of Watercress and rocket
- Potatoes for mashing
- Knob of butter
- Splash of milk
- Grainy mustard
- 1 tablespoon extra virgin olive oil
- ½ tablespoon cider vinegar
- ½ tablespoon light soy sauce
- 1 teaspoon of Dijon or grainy mustard
- Peel and chop the potatoes, add to pre-boiled water with a pinch of salt and put them onto boil for around 30 mins, or until tender and mashable.
- Meanwhile, preheat the oven to 180 /160 (fan oven) / Gas mark 4. After the potatoes have been boiling on the hob for 15-20 mins, add the mackerel to the oven to heat through, this should take about 10-15 mins. Slightly minimize fish stink by covering the fillets in a foil parcel before heating.
- In a salad bowl prepare the dressing by mixing the oil with cider vinegar, soy sauce and Dijon mustard and season with pepper.
- Add the watercress and rocket to the bowl. Cut the celery into thin slices, add to the bowl and toss so everything is covered with the dressing.
- On your plate make a bed of the dressed watercress, rocket and celery then slice the beetroot into chunks and scatter over the bed.
- When the potatoes are boiled, drain then add a knob if butter and a splash of milk (to taste) and mash. Once mashed to your liking add a dollop of grainy mustard (again, to taste), then season.
- Remove the mackerel fillets from the oven and serve on the bed of greens and beetroot with a (small!) dollop of mash on the side.