Saffron-Infused Norwegian Mackerel with Creamy Mashed Potatoes
Elegant Pan-Seared Norwegian Mackerel Fillets with Saffron & Dijon Mash
Create a sophisticated yet simple meal using premium Norwegian mackerel. This dish is perfect for a cozy dinner at home or an impressive presentation for holiday gatherings. The rich flavor of the mackerel, enhanced by delicate saffron and a hint of Dijon, pairs beautifully with velvety mashed potatoes, making it a truly memorable culinary experience.
Mackerel Ingredients
- 8 Norwegian mackerel fillets
- 2 cloves garlic, minced
- 2 tsp paprika powder
- 4 tsp coarse sea salt, divided
- 1 Tbsp extra virgin olive oil
- 3 Tbsp finely chopped fresh chives (or green onion tops)
Saffron Mashed Potato Ingredients
- 500g potatoes, peeled and cubed
- 1 pinch saffron threads
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 500g potatoes, peeled and cubed
- 1 pinch saffron threads
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Cooking Instructions
Step 1
Begin by preheating your oven to 200°C (400°F). In a mortar, combine the minced garlic, paprika powder, 1/4 tsp of the coarse sea salt, and 1 Tbsp of extra virgin olive oil. Pound them together until a coarse paste forms. This will be your flavorful marinade for the mackerel.
Step 2
Gently spread the prepared garlic and paprika mixture evenly over the flesh side of each Norwegian mackerel fillet. Allow the fillets to marinate for about 5 minutes while you prepare the potatoes.
Step 3
While the mackerel is marinating, let’s prepare the dressing for our creamy mashed potatoes. In a clean bowl, combine the saffron threads, white wine vinegar, Dijon mustard, 1/4 cup extra virgin olive oil, and a pinch of salt and pepper. Whisk everything together until well combined. The saffron will lend a beautiful hue and subtle aroma.
Step 4
Now, let’s boil the potatoes. Place the cubed potatoes in a saucepan and cover them with water. Add another 1/4 tsp of coarse sea salt to the water. Bring the water to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender and easily mashed.
Step 5
While the potatoes are cooking, prepare a baking sheet by lining it with parchment paper. Place the marinated mackerel fillets onto the baking sheet, with the skin side facing up. Generously sprinkle the remaining coarse sea salt (about 3.5 tsp) over the skin of the mackerel. This will help create a wonderfully crisp skin.
Step 6
Transfer the prepared mackerel to the preheated 200°C (400°F) oven. Bake for 8 to 10 minutes, or until the mackerel is cooked through, the flesh is opaque and flakes easily, and the skin is golden and crisp.
Step 7
Once the potatoes are cooked, carefully drain all the water from the saucepan. Add 1 Tbsp of extra virgin olive oil to the hot potatoes and begin mashing them with a potato masher until smooth and creamy. Reserve 1 Tbsp each of the saffron dressing and chopped chives for garnish. Stir the remaining saffron dressing and chopped chives into the mashed potatoes. Season with additional salt and pepper to your preference.
Step 8
To serve, place a generous dollop of the creamy mashed potatoes onto each plate. Arrange the beautifully baked mackerel fillets on top of the mash. Drizzle with the reserved saffron dressing and sprinkle with the remaining chopped chives for a final flourish. Your elegant Saffron-Infused Norwegian Mackerel with Creamy Mashed Potatoes is ready to be enjoyed!
