From “Favorite Food at Home: Delicious Comfort Food From Ireland’s Most Famous Chef,” by Rachel Allen. Makes 4 main course or 8 starter servings.
Ingredients
Herb Butter:
8 tablespoons (1 stick) butter, softened
2 tablespoons chopped fresh herbs, such as dill or thyme
1 tablespoon lemon juice
Mackerel:
8 fillets of mackerel, with the skin on
3/4 cup all-purpose flour, seasoned with salt and pepper
2 tablespoons butter, softened
Lemon wedges, to serve
Directions
First, make the herb butter. Cream butter in a bowl. Mix in herbs and lemon juice until well blended. Roll into a sausage shape and wrap in wax paper or plastic wrap. Place in freezer to chill quickly.
To make mackerel, place a frying pan or a grill pan over high heat. When pan is very hot, dip fish fillets in seasoned flour and shake off excess. Spread the flesh side (not skin side) with a little soft butter and place butter side down in hot pan. Cook for a couple of minutes, until crisp and golden, then turn and cook other side another 2 to 3 minutes, turning down the heat if pan is getting too hot. Serve on hot plates with 1 or 2 slices herb butter slowly melting on fish, and a wedge of lemon on the side.
